Monday, July 16, 2007

Pesto-marinated halibut with bacon

Halibut is a fish that can take strong flavours, and after I tasted it prepared this way, it has become a favourite. The most delicious way is to substitute the bacon with large paper-thin slices of parma or serrano ham that clings to the marinated fish. But bacon works great!!

You need the following for prepare this dish

2 large slices of halibut fillet (350 grams / 14 oz each)
4-6 tbsp pesto
8 slices of bacon

If you cannot get homemade pesto, as the delicious sauce made by Øyvind, look for any good pesto at your grocers. My favourite is the Barilla brand, but use the one you like best. Be aware that the amount of salt in the different brands varies, so taste before you start preparing this dish and adjust the amount you add to the fish. Remember that also the bacon and fish contains salt!!

Place the slices in a tray, skin down. Spread 2-3 tbsp of pesto on to fillets. Cover the tray with cling film, and allow marinating in the refrigerator for 2-4 hours.

Place 4 slices of bacon of a cutting board. Place fillet on top of the slices. Fold bacon over the fish.

Add salt and pepper to your taste.

Heat olive oil in a skillet. Sear the fish until it gets a nice, lightly brown surface and the bacon clings to the fillets. Place in an oven proof dish and bake in a moderately hot oven (175C / 350F) 10-15 minutes, or until tender. Be cautious not to overcook the fish.

Serve with baked asparagus, tomatoes and potatoes.


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