Pan-fried halibut with roasted potatoes and Brussels sprouts
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 440, total fat 18 G., saturated fats 4 G., proteins 35 G., carbohydrates 37 G., fiber 7 G., cholesterol 184 mg, sodium 395 mg, sugar 11 G.
Calories 440, total fat 18 G., saturated fats 4 G., proteins 35 G., carbohydrates 37 G., fiber 7 G., cholesterol 184 mg, sodium 395 mg, sugar 11 G.
Serve your pan-fried halibut fillet with a delicious side dish of fried potatoes, Brussels sprouts, and finely chopped sweet-and-tart apple for added flavor. The serrano pepper will infuse the vegetables with a pleasant, moderate heat, but if you prefer a more intense flavor, leave the seeds in. To ensure faster and even browning, microwave the potatoes and Brussels sprouts first. Serve the fish with vegetables and drizzle with tart apple sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Brussels sprouts, trimmed and quartered
- 4 red potatoes (about 450 g)
- 1/4 cup extra-virgin olive oil
- 1 Gala apple, peeled and finely chopped
- 1 serrano pepper, thinly sliced (remove seeds to reduce heat)
- 1.5 tsp fresh thyme, chopped
- 4 skinless halibut fillets, weighing 170g each.
- 0.5 cup apple cider (unfiltered apple juice without sugar)
- 2.5 tsp white wine vinegar
- 1 tbsp unsalted butter
- Chopped fresh parsley, for serving
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Recipes with similar ingredients: Brussels sprouts, red potatoes, potato, apples, serrano pepper, thyme, halibut, apple cider, wine vinegar, butter, parsley
Cooking the dish according to the recipe:
- In a microwave-safe bowl, combine the Brussels sprouts with 2 tablespoons of water, cover with plastic wrap, and set the bowl on a plate. Prick the potatoes with a fork and arrange them around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the sprouts are bright green, 7 minutes, then continue cooking the potatoes until tender, 3-4 minutes more. Let the vegetables cool slightly, then drain the sprouts and slice the potatoes.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the Brussels sprouts and potatoes, season with salt and pepper, and cook, stirring, for about 5 minutes. Add another 1 tablespoon olive oil, the apple, serrano pepper, and thyme, and cook until the apple is soft, 5 minutes more.
- Meanwhile, in a separate large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Season the fish with salt and black pepper, add to the skillet, and cook, turning once, until cooked through, about 8 minutes.
- Divide the fried vegetables among plates; place the fish on top. Add the cider and 2 teaspoons of vinegar to the pan where the fish was fried; reduce for 2 minutes. Remove from the heat and stir in the butter and the remaining 0.5 teaspoon of vinegar; season with salt to taste. Pour the sauce over the fish and fried potatoes, sprinkle with parsley.
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