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Panko and Herb Crusted Halibut with Orange Fennel Salad Fish
Recipe courtesy of Chef Rob Feenie.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Serves
4
Crust
1/4 cup parsley leaves
1 tsp. minced rosemary leaves
1 cup panko bread crumbs
1/4 teaspoon garlic
Zest of half a lemon
One fennel bulb, finely shaved
One orange, segmented
1/3 cup extra virgin olive oil
Orange butter sauce
1/4 cup rice vinegar
1/4 cup white wine
1 tsp. cream
1/2 cup unsalted butter, cut into one inch cubes
1 Tbsp. of orange juice
1 tsp. of lemon juice
Method/Steps
Crust
Add parsley and rosemary into a food processor and process for 2-3 seconds. Add in the panko bread crumbs, garlic and lemon zest and process for another 10 seconds. Keep mixture at room temperature.
Butter Bread
Combine the rice vinegar and white wine and reduce by half. Add the cream and put on a low flame. Slowly whisk in your butter, followed by the orange juice and lemon juice. Season with salt and white pepper.
Salad
Combine the fennel, oranges and olive oil and the juice of half a lemon. Season with salt and white pepper.
Fish
Set oven to 375* F. Place a stainless steel pan in oven on high heat. Season all four pieces of fish with salt and white pepper. Place a tablespoon of olive oil in the pan when lightly smoking then add fish and ensure it is not sticking. Place skin-side down for a minute, then flip. Spoon some of crust mixture on to fish and bake for 4 minutes. Turn the broiler on and broil for one minute.
Assembly
Place one piece of fish on top of each plate of salad. Finish by spooning butter sauce around plate.