ZUCCHINI-WRAPPED HALIBUT
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RECIPE TYPE
Seafood
SERVES
8
Prep Time: 20 min
Cook Time: 10 min
Ingredients
2 medium zucchini (approx.)
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, plus more for roasting tomatoes
1 tsp each salt and pepper, divided
4 halibut fillets (about 300g each), skin removed
1 pkg (341g) Longo’s Flavour Bombs Cherry Tomatoes on the Vine or 1 pkg (255g) Longo’s Seriously Sweet Grape Tomatoes
Caper-Tarragon Vinaigrette:
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
4 tsp Longo’s Curato White Wine Vinegar
1 tbsp each roughly chopped Longo’s Capers and caper brine (from jar)
1 tbsp finely chopped fresh parsley
2 tsp finely chopped fresh Longo’s Organic Tarragon
1 tsp each Longo’s Dijon Mustard and Longo’s Pure Liquid Honey
Directions
Caper-Tarragon Vinaigrette: Whisk olive oil with vinegar, capers, caper brine, parsley, tarragon, Dijon and honey until well-combined. Spoon out 1/4 cup and set remaining aside for serving.
Use a vegetable peeler to slice 16 thin, flat ribbons of zucchini, setting aside the seedy centre and uneven pieces for another purpose. Lay ribbons out on cutting board. Season with 1/4 tsp each of the salt and pepper and brush with 2 tbsp of the Caper-Tarragon Vinaigrette.
Cut each halibut fillet into two equal- sized portions.
Season halibut with 1/2 tsp each of the salt and pepper; brush tops with 2 tbsp of the Caper-Tarragon Vinaigrette. Wrap zucchini slices around the fish so that they crisscross, tucking ends underneath.
Place tomatoes in large roasting pan. Season with remaining 1/4 tsp each salt and pepper. Drizzle with some olive oil and gently shake pan to distribute oil over tomatoes and the base of the pan. Nestle fish between tomatoes. Roast in preheated 400°F oven for 10 to 12 minutes or until fish flakes when tested with a knife.
Carefully transfer fish and tomatoes to a platter and serve with remaining Caper-Tarragon Vinaigrette.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 29g | Fibre 1g |
Fat 12g | Sugar 2g |
Carbs 3g | Sodium 490mg |
