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Halibut Wrapped in Pancetta with Oven Roasted Potatoes

Halibut Wrapped in Pancetta with Oven Roasted Potatoes
YIELDS
4 servings

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.

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Ingredients

Halibut Wrapped in Pancetta

4
fillets halibut (each fillet about 5-ounces)
8
slices pancetta
¾
tsp ground cumin (3 ml)
Handful of chopped parsley, to taste
Zest of ½ lemon
Coarse salt and fresh cracked black pepper, to taste
Butchers twine, to wrap halibut with pancetta
2
Tbsp grapeseed oil (30 ml)
Squeeze of lemon juice, to finish halibut

Oven Roasted Potatoes

1
lb(s) baby potatoes, cut in quarters (454 grams)
½
orange pepper, diced
½
red bell pepper, diced
Zest of lemons
1
clove garlic, chopped
2
Tbsp olive oil (30 ml)
Handful parsley, chopped, to finish

Pesto Oil Drizzle

2
clove garlic, cut in slivers
¼
cup olive oil (60 ml)
Handful basil leaves, sliced
Coarse salt and fresh cracked black pepper, to taste
Lemon juice, to finish

Quick Yogurt Sauce

1 75
g container plain full fat yogurt
¼
tsp ground cumin
1
tsp chopped rosemary
1
small clove garlic, chopped, optional
Coarse salt and fresh cracked black pepper, to taste
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Directions

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

Preheat oven to 400 degrees F.

Step 5

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.

Step 6

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.

Step 7

Stir together yogurt, cumin, rosemary and garlic in a bowl. Season the sauce with salt and pepper. Serve with fish.

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