Fish

Seared halibut with polenta and tomato sauce

Seared halibut served with creamy polenta, warm tomato sauce and a fresh tomato salad.

◷ Over 60 min 🍽 4 servings ✦ Medel

Seared halibut with polenta and tomato sauce

YOU WILL NEED

Ingredients

500 ml water
300 ml lactose-free milk
1 tsp dried oregano
1 tsp chicken stock concentrate
200 ml polenta
2 tbsp grated Parmesan
Salt and pepper
Oil for the dish
1 tbsp olive oil
1 can peeled tomatoes (400 g)
½ tsp dried sage
50 g lactose-free butter
700–800 g halibut, skin on
1 punnet cherry tomatoes
1 green bell pepper, finely chopped
2 tbsp olive oil for the tomato salad

FROM THE KITCHEN TO THE PLATE

Method

Step 1

Bring the water, milk, oregano and stock to the boil. Whisk in the polenta and simmer, stirring, until smooth and soft. Remove from the heat and stir in Parmesan. Season, pour into a lightly oiled dish and leave to set. Cut into cubes and fry until golden before serving. Simmer the tomatoes with sage in olive oil for 15–20 minutes. Blend with the butter until smooth and season. Portion the halibut. Sear skin-side down in a hot pan, season, turn and briefly brown the other side. Finish in a 180°C oven until the centre reaches about 54°C. Halve the cherry tomatoes and mix with the chopped pepper and olive oil. Serve with the polenta, sauce and salad.

A DELICIOUS FINISH

What should you serve with it?

🍷

Wine

Crisp white wine

Its fresh acidity goes well with the delicate fish and tomato sauce.

🥂

ALCOHOL-FREE OPTION

Sparkling water with lemon

A delicious alternative that lets the food take centre stage.

These drink pairings are suggestions – choose what suits you and your guests.

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