Pumpkin seed crusted halibut with coriander serrano cream

  • Preparation Time25 mins
  • Cooking Time22 mins
  • Serves4
  • DifficultyEasy

For the halibut

4 (170g) portions halibut fillets, skin removed
1 1/2 tsp sea salt
1 1/2 tsp freshly cracked black pepper
70g plain flour
2 eggs, lightly beaten
140g pumpkin seeds
4 tbsp rapeseed oil
Coriander serrano cream, recipe follows

For the coriander serrano cream

30g unsalted butter
40g minced shallot
1) Season all sides of the halibut with the 1 tsp of the salt and 1 tsp of the pepper. In a shallow dish, combine the flour and the remaining salt and pepper. Put the eggs in a second shallow dish. Put the ground pumpkin seeds in a third shallow dish.

2) Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pumpkin seeds, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 mins.

3) While the fish is resting, prepare the coriander cream. Melt the butter in a small saucepan over a medium-high heat. Add the shallot and chilli pepper and saute for 1 min. Add the single cream and coriander and bring to a low simmer.

4) Stir frequently until reduced by half, about 6 to 8 mins. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth. Keep warm, or reheat gently before serving.

5) Preheat the oven to 150C/Gas 2. Meanwhile, heat a nonstick frying pan over a medium-high heat and add the oil. When the oil is hot add the fish fillets, pumpkin seed side down, and cook until golden, about 2 mins.

6) Flip over, then gently transfer the fish to a baking tray fitted with a rack. Bake in the oven until the internal temperature of 62C registers on an instant-read thermometer, about 6 to 7 mins. Arrange the fish on serving plates, top with the coriander cream and serve.

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