Prosciutto Wrapped Halibut on a Cannellini Stew topped with Gremolata Recipe

Halibut is such a delicious fish, as it is the largest in the flat fish family. As with other flat fish you get a wonderful flavour but also a very meaty fillet. This dish is perfect for the cooler dark evenings that have approached us. The beans are so comforting, the fish is so tasty and made even more meaty and flavoursome by the salty prosciutto, this wonderfulness in itself is then topped off  with a punchy, fresh, garlicky, herby gremolata. There really isn’t anything not to like about this dish it is goodness for the soul in a bowl.

Ingredients

For The Gremolata

  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 clove of garlic, minced
  • 1/2 lemon, finely zested
  • Freshly ground black pepper to taste

For The White Beans

  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can cannellini beans, rinsed and drained
  • 1 tbsp finely chopped fresh rosemary
  • 200ml vegetable stock
  • juice of a lemon
  • 2 medium tomatoes, roughly chopped
  • seasoning to taste

For The Halibut

  • 2 fillets of halibut
  • 1-2 tablespoons olive oil
  • 4 slices of prosciutto ham

Method

For The Gremolata

  1. In a small bowl stir together the gremolata ingredients, and season with pepper to taste
  2. Set aside until ready to garnish and serve the fish

For The White Beans

  1. Add 1 tbsp olive oil to a sauce pan over medium heat.
  2. Add the chopped onion and cook for 4 minutes until softened
  3. Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon juice, then simmer for 3-4 minutes.
  4. Add in the chopped tomatoes then sauté until the sauce comes together, about 3 more minutes, season to taste.

For The Halibut

  1. Wrap 2 slices of the prosciutto around each fillet
  2. Add olive oil to a frying pan over a medium-high heat.
  3. Sear the fish for 3 to 4 minutes on each side.
  4. while the fish rests for a minute, add the beans into warm bowls, top with the fish and garnish with the gremolata. Serve immediately.

 

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