Tasting Notes

Dinner for two.

Luscious halibut, cooked to perfection in a lemony butter sauce, creamy polenta infused with a hearty, salty Italian cheese, vegetables with a nice char, different, powerful flavours, all in harmony will delight your taste buds.

What You Need

6 cherry tomatoes, different colours if possible. If you don’t have, one colour works.

10 green beans.

1 pound fresh halibut.

7 tablespoons butter.

4 tablespoons olive oil. 

Salt and pepper.

4 lemon slices.

2 tablespoons lemon juice 

2 tablespoon capers.

1 cup polenta.

4 cups of water.

1 chunk Reggiano-Parmigiano cheese.

2 stalks fresh parsley.

Equipment

1 large frying pan.

l large pot.

1 grater.

1 medium sheet pan.

Parchment paper.

Method

Pre-heat your oven to 425 degrees Farenheit. Line your sheet pan with parchment paper, add the beans and cherry tomatoes, season with salt and pepper, add the olive oil and using your hands rub the oil into the veggies. Season with salt and pepper. Bake in the oven for 25 minutes until some of the veggies have a bit of a char on them. If not turn your oven settings to broil and finish once they are a bit charred.

Grate 1 cup Reggiano-Parmigiano cheese. Set aside.

Put 3 tablespoons butter, 1 tablespoon olive oil, into the frying pan, turn up heat on your stove top gradually to medium, making sure the mixture does not burn, when it’s slightly brown, add the fish, skin down. Cook for five minutes and turn fish over, adding your lemon slices, capers, and lemon juice. Cook for anywhere from another 3 to 5 minutes, also keep basting the fish with the sauce in the pan and moving the lemon slices and capers around.

The fish is ready when you touch it and it feels slightly springy.

Into the pot add water, bring to a boil, on your stove top, then add your polenta.

Using your whisk keep stirring the mixture until it smooth with no lumps, then return heat to medium and every once in a while stir the mixture around. The cooking will take around 15 to 30 minutes depending on the coarseness of the polenta. Taste every once in a while to make sure it’s ready – it tastes smooth and creamy, a bit like porridge. Add a bit more water if needed.

Once done stir in the 4 tablespoons of butter, your cheese, mix well. Taste. You might have to add salt if the saltiness from the cheese is not enough for you.

You are now ready to plate.

Delicioso