Gourmet White Fish Fillet with Vegetables
- 3 cups new potatoes
- 4 skin-on Halibut fillet pin-boned (175 g | 6 oz each approx. )
- 1 ½ Tbsps Avocado oil
- 8 ozs Asparagus (woody ends removed)
- 1 cup Edamame (shelled)
- ½ cup canned Tuna (in brine)
- 1 ½ cups cherry tomatoes (halved)
- 1 cup Cress
- Chervil (torn)
- 2 Tbsps basil Pesto
- freshly ground Black pepper
Cook the potatoes in a large saucepan of salted, boiling water for 15 - 18 minutes until tender to the point of a knife. Drain and leave to cool to one side.
Place the halibut on a grilling tray and rub the skin side with oil. Season with salt and pepper and place skin-side facing down.
Grill for 6 - 8 minutes, turning halfway through, until the flesh is firm, white, and slightly springy to the touch.
Meanwhile, cook the asparagus and edamame in a large saucepan of salted, boiling water for 2 - 3 minutes until tender. Drain and refresh briefly in iced water.
Remove the halibut from the grill and leave to rest to one side. Roughly chop the cooked potatoes and toss with the tuna and seasoning. Divide between plates.
Top with a mixture of the cooked asparagus, edamame, cherry tomatoes, salad cress, and chervil.
Sit the halibut fillets on top and spoon around the basil pesto before serving.