Name: Halibut Wrapped in Pancetta with Oven Roasted Potatoes
Yield: 4 servings
Ingredients: 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; 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; 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; 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

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.

ingredients

Halibut Wrapped in Pancetta

fillets halibut (each fillet about 5-ounces)

slices pancetta

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

Tbsp grapeseed oil (30 ml)

Squeeze of lemon juice, to finish halibut

Oven Roasted Potatoes

lb(s) baby potatoes, cut in quarters (454 grams)

orange pepper, diced

red bell pepper, diced

Zest of lemons

clove garlic, chopped

Tbsp olive oil (30 ml)

Handful parsley, chopped, to finish

Pesto Oil Drizzle

clove garlic, cut in slivers

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

tsp ground cumin

tsp chopped rosemary

small clove garlic, chopped, optional

Coarse salt and fresh cracked black pepper, to taste

Ingredient Substitution Guide

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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Halibut Wrapped in Pancetta with Oven Roasted Potatoes

ingredients

Halibut Wrapped in Pancetta

Oven Roasted Potatoes

Pesto Oil Drizzle

Quick Yogurt Sauce

directions

Rate Recipe

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