A quick herby sauce transforms ordinary pan-fried fish into a bright, lively dish. Serve with steamed asparagus and lightly buttered brown rice for a simple, fresh meal.
HANDS-ON TIME
15 minutes
TOTAL TIME
15 minutes
MAKES
4 servings
INGREDIENTS
LEMON-DILL PESTO:
1 cup packed fresh parsley leaves
⅓ cup packed fresh dill
⅓ cup slivered almonds, toasted (see tip, below)
¼ tsp each salt and pepper
3 tbsp olive oil
½ tsp grated lemon zest
1 tbsp lemon juice
PAN-FRIED HALIBUT:
1 halibut fillet (about 450 g), skinned and cut in 4 pieces
pinch each salt and pepper
2 tsp olive oil
DIRECTIONS
LEMON-DILL PESTO: Using mini blender or immersion blender, pulse parsley, dill, almonds, salt and pepper 5 times. Add oil, 1 tbsp water, lemon zest and lemon juice; purée until smooth thick paste. Set aside.
PAN-FRIED HALIBUT: Sprinkle fish with salt and pepper. In skillet, heat oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested, 6 to 8 minutes. Serve with pesto.
NUTRITIONAL INFORMATION, PER SERVING: about 293 cal, 26 g pro, 20 g total fat (2 g sat. fat), 3 g carb, 2 g fibre, 36 mg chol, 216 mg sodium, 668 mg potassium. % RDI: 9% calcium, 17% iron, 18% vit A, 38% vit C, 18% folate.
TIP FROM THE TEST KITCHEN
Toast the almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Watch them carefully and take them out of the pan as soon as they are golden— they can go from brown to burned very quickly.
