This is one of the recipes that Lynn Crawford (Executive Chef, Four Seasons Hotel Toronto) and I whipped up cooking on the fly with a fridge full of mystery ingredients. We had time to make 2 different sauce options to serve with the fish so choose whichever you prefer.
ingredients
Halibut Wrapped in Pancetta
Oven Roasted Potatoes
Pesto Oil Drizzle
Quick Yogurt Sauce
directions
Preheat oven to 400 degrees F.
Season both sides of fish with salt, pepper and cumin. Lay down a slice of pancetta. Add a few leaves of parsley and a sprinkle of lemon zest. Place a piece of fish top. Add a sprinkle of lemon zest and a few leaves of parsley. Top with another slice of pancetta. Wrap with a piece of butcher’s twine, lengthwise and widthwise to secure. Tie with a knot and cut off the ends. Repeat with remaining pieces of fish.
Heat a cast iron frying pan over medium high heat. When pan is hot, add 2 tbsp. grapeseed oil, sear fish on both sides, about 1 to 2 minute per side. Transfer halibut to oven. Continue to roast until fish is cooked through and firm, about 6 to 7 minutes. Squeeze with a little fresh lemon juice and serve with Oven Roasted Potatoes and Pesto Oil Drizzle and Quick Yogurt Sauce.
Preheat oven to 400 degrees F.
Add potatoes, peppers and garlic to large bowl. Toss with olive oil. Transfer to baking sheet lined with parchment paper. Bake until potatoes are golden brown and fork tender, turning occasionally so brown evenly, about 35 minutes.
Heat olive oil in small saucepan over low heat. Add slivers of garlic. Cook garlic until lightly toasted, about 5 minutes. Let cool slightly. Transfer to bowl and add basil and squeeze of lemon juice. Season the oil with a little salt and pepper. Serve with fish.
Stir together yogurt, cumin, rosemary and garlic in a bowl. Season the sauce with salt and pepper. Serve with fish.