Turbot à la Provençale (Pan-Seared Halibut)
Serves: 4
Preparation time: 90 min.
Use turbot, halibut, seabass or scrod. Turbot is more common in the Mediterranean, halibut in the Atlantic and Pacific. Both have a bright white flesh that retains its appearance when cooked.
This recipe requires a bit of logistics but it's worth the effort. You will be rewarded with a veritable profusion of colors, a feast for the eyes and above all a delicious light meal combining all the goodness of a Provençal summer basket.
Ingredients:
Main Dish
- 4 pieces of turbot or halibut or any other white fleshed fish, like seabass and scrod
- 250 gr (8 oz) haricots verts or young green beans
- 4 medium sized tomatoes, use egg or Roma tomatoes, seeded and cut into four chunks each
- 2 yellow peppers, medium size, seeded and cut lengthwise in 4 quarters
- 2 tbsp olive oil to bask the vegetables
- 2 hard boiled eggs cut into quarters
- about 40 capers, run under cold water and drained
- 8 black olives in oil
- 4 medium cooked potatoes
- 2 medium eggs beaten
- 2 tbsp flour
- 2 tbsp chopped parsley
- salt and pepper
- 2 tbsp olive oil
Vinaigrette
- 200 ml (about 3/4 cup) extra virgin olive oil
- white balsamico vinegar to taste
- salt and pepper
