Halibut with Tzatziki

by Sue Lawrence

For the tzatziki, chop the ends off the cucumber than grate it, unpeeled, and place in a colander over a bowl. Sprinkle with the salt and leave for about an hour.
SERVINGS    
 
4
PREPARATION TIME
1 HOUR
COOKING TIME
15 MINS

Ingredients

4 Halibut Fillets
1 medium Cucumber
2 tsp Salt
200ml Greek Yogurt
1 tbsp Extra Virgin Olive Oil
Juice of ½ a Lemon
2 tbsp Mint (freshly chopped)
2 Garlic Cloves (peeled and crushed)
Sea Salt & freshly ground Black Pepper
100ml Dry White Wine\25g Butter
A few Mint Sprigs

Halibut with Tzatziki

Instructions

For the tzatziki, chop the ends off the cucumber than grate it, unpeeled, and place in a colander over a bowl. Sprinkle with the salt and leave for about an hour.

Preheat the oven to 220°C/425°F/Gas 7 and butter an oven-proof dish.

Press the cucumber in the colander to remove all the liquid and pat dry with paper towels. Place in a bowl and add to it the yogurt, oil, lemon juice, mint, garlic and freshly ground black pepper. Stir to combine.

Place the Halibut Fillets in the prepared dish, season with salt and pepper then pour the wine over them. Dot with the butter and cook in the preheated oven for 12 to 15 minutes (depending on the thickness of the fish) until cooked through. You can check for readiness with the tip of a sharp knife.

To serve, place a mound of tzatziki on each warmed plate, top with the fish and garnish with a sprig of mint.

Serve with couscous.

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