If you are unable to buy halibut, this recipe would work equally well with turbot or a thick haddock steak.
Ingredients
4 x 125g (4 1/2 oz) halibut steaks, fresh or defrosted
500g (18oz)vine tomatoes
3 tbsp extra virgin olive oil
5 peppadew peppers, drained
salt and freshly ground black pepper
1 tsp saffron
2 tsp sun-dried tomato paste
300g (11oz) couscous
3 tbsp mint, chopped
2 tbsp toasted pine nuts
rocket leaves, to garnish
WEIGHT CONVERTER
grams
to
cups
Method
Preheat the oven to 220°C/425°F gas 7. Place the tomatoes in a roasting pan and drizzle with a little oil. Roast for 10 mins.
Place the tomatoes and peppadews in a food processor and blend until smooth. Press through a fine sieve into a pan. Add the saffron and tomato paste and heat gently.
Pour boiling water over the couscous, cover, season and leave for 5 mins.
Heat a frying pan until hot, add a little of the olive oil, and fry the fish on both sides for 3 to 4 mins.
Stir the remaining olive oil into the couscous along with the mint and pine nuts. Spoon the couscous onto warmed plates, top with the halibut and drizzle with the sauce. Garnish with rocket and serve.
Top Tip for making Halibut steaks with tomato peppadew sauce
Pepperdews are whole sweet piquante peppers sold in jars and are available in most supermarkets
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Tom Kerridge's crab mayo on griddled sourdough
