About this recipe:This a fantastically romantic meal for two, but can be easily made for more! Halibut fillets are pan-roasted with a lovely hazelnut crust. The garlic mash goes perfectly with the accompanying brown butter sauce. Enjoy!
450g red potatoes, cut into chunks
5 cloves garlic, minced
1/2 teaspoon salt
3 tablespoons butter
1/4 teaspoon ground black pepper
4 tablespoons hazelnuts
4 tablespoons seasoned breadcrumbs
2 halibut fillets
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
5 tablespoons butter
3 tablespoons vegetable stock
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Method Prep:20min › Cook:25min › Ready in:45min
Place the potatoes into a large pot, and cover with water. Bring to the boil over high heat; reduce heat to medium-low, cover and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter and pepper. Keep warm.
Preheat an oven to 260 C / Gas 10.
Pulse the hazelnuts and breadcrumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of each halibut fillet into the nut mixture, and set aside.
Heat the olive oil and 1 tablespoon of butter in an ovenproof frying pan over medium-high heat. Place the halibut fillets nut-side-up into the frying pan; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable stock, and bring to a simmer.
To serve, mound the potatoes onto the centre of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.