Top view eggplant caviar with lettuce, basil in a white plate on a dark wooden background

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 лв.

Chickpeas

7,99 лв.

Broccoli Calabrese

7,99 лв.

Basil

7,99 лв.

Do you want to have fresh and living micro plants all year round?

Contact us or order the freshest micro plants through the website

More recipes

Chia pudding with micro plant wheat

Smash with matcha, micraratenia and blueberries

Quick dessert with strawberries and microgreens

Smoothies with microplants

Crostini with fresh berries, microgreens and chocolate

Pizza with peach, ricotta and spicy micro greens

Description
Reviews (0)

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

Reviews

There are no reviews yet.

Be the first to review “Roasted Halibut with micro vegetable puree and porridge”