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Roasted Halibut with micro vegetable puree and porridge

Recipe + ingredients

Ingredients

  • 4 halibut fillets
  • 2 pp. lemon juice
  • 1/4 cup avocado oil or olive oil
  • 1 clove garlic
  • salt and pepper

 

For the puree:

  • 350 grams of microgreens (sunflower, broccoli, chickpeas)
  • basil
  • 1 s.l. ginger (freshly grated)
  • 1 clove garlic
  • 3 pp. rice vinegar
  • 1/3 cup avocado oil or olive oil
  • 1 s.l. sesame oil
  • 100g porridge
  • 1/2 tsp. sea salt

Preparation

  • Bake the fish (20-30 minutes) in a preheated oven at 200 degrees, seasoning it with a little salt, pepper, garlic and lemon juice beforehand.
  • Blend the puree ingredients until a homogeneous mixture forms.

Pro Tip: To serve, place each fillet of halibut on a bed of microalgae. Following pour the sauce over it.

Sunflower

7,99 €

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Chickpeas

7,99 €

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Broccoli Calabrese

7,99 €

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Basil

7,99 €

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Description

  • 4 halibut fillets
  • 2 pp. lemon juice
  • 1/4 cup avocado oil or olive oil
  • 1 clove garlic
  • salt and pepper

 

For the puree:

  • 350 grams of microgreens (sunflower, broccoli, chickpeas)
  • basil
  • 1 s.l. ginger (freshly grated)
  • 1 clove garlic
  • 3 pp. rice vinegar
  • 1/3 cup avocado oil or olive oil
  • 1 s.l. sesame oil
  • 100g porridge
  • 1/2 tsp. sea salt