Roasted Halibut with Grapefruit-Fennel Salsa
- Preparation Time15 mins
- Cooking Time12 mins
- Serves4
- DifficultyEasy
200g ruby red grapefruit segments (about 2 grapefruits)
60ml grapefruit juice
1 tsp grapefruit zest
1 fennel bulb, trimmed
60ml extra-virgin olive oil
30g pitted nicoise olives, halved
30g chopped fresh parsley leaves
1 tsp salt
1/8 tsp red chilli flakes
4 pieces halibut
1/4 tsp ground black pepper
1) Preheat the oven to 190°C.
2) In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red chilli flakes. Stir to combine.
3) Meanwhile, place the fish on a baking paper lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
4) Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
2) In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red chilli flakes. Stir to combine.
3) Meanwhile, place the fish on a baking paper lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
4) Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
