Roasted halibut with anchovies & capers

Back to my fishy challenge. I made a second dish last week and I heartily recommend it: ‘Sicilian Roasted Halibut Steak with Lemon, Anchoivies, Capers and Rosemary’. Once again I found the recipe in Jamie’s book and popped to my local fishmonger to get some Halibut. I’ve never bought steaks before and I found two long tranches which were cut through to the bone and quite meaty in texture.

I don’t know about you, but I don’t usually have capers and anchovies in my kitchen so I needed to stock up on those too. If you’re anything like me, you’ll enjoy laying out your ingredients and your dish so that it looks edible even before you’ve begun. My favourite bit here was slicing up the lemons and decorating the steaks with each one and the anchovies (sadly my slices weren’t too thin or professional but don’t get me started on my dull kitchen knives..)

My husband isn’t that fond of anchovies but he dared to try them and it seems that after baking a while, they lose some of the sharpness which seems to melt into the texture of the fish. Plus they’ve got a really nice crispy baked coating which is a great contrast to the halibut. Try it out yourself and let me know what you think.

Recipe 2 / Week 2/ Fish meal 2
Scicilian Roasted Halibut Steak with Lemon, Anchovies, Capers and Rosemary

Difficulty: toss in the pan easy
Taste: a real fusion of flavours and textures
Verdict: delicious and ideal for a dinner party with several guests
Method & ingredients: For 4 people you’ll need a handful or rosemary, extra virgin olive oil and 4 x 7oz brill or halibut steaks; sea salt, ground black pepper, 2 large lemons finely sliced, 1 large handful of capers and 8 anchovy fillets. You could add a splash of white wine too.

Preheat your oven to 200 degrees and mix your oil and rosemary together. Rub this around the fish along with your salt and pepper. Place your fish in a roasting tray and lay your lemon slices over each steak. Sprinkle your cpaers and place your anchovies over. Bake them in the oven for approximately 25mins (here’s when you could splash some wine if you fancy). We ate this with a green salad but vegetables would work just as well.


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