Roasted Pacific Halibut with Summer Vegetables

INGREDIENTS

• 14oz Pacific Halibut

• 1 cup cauliflower

• 1/2 cup of heavy whipping cream

• 1 oz of pancetta

• 1 oz of sliced red onion

• 1/4 cup of fava beans (blanched)

• 1 bunch of watercress

• 1/2 oz of salt

• 1/2 oz of black pepper

• 1 oz of vegetable oil

• 1/2 oz Tuscan extra virgin olive oil

  PREPARATION

• In a small pot boil cauliflower with cream, salt and pepper.

• Cook for about ten minutes until cauliflower is soft.

• Take away from heat and puree.

• Heat a saute pan and add vegetable oil.

• Cut halibut into two pieces and season both sides with salt and pepper.

• Sear the fish on both sides for about two minutes each side until nice and brown,

• Remove fish from the pan and start cooking the onion, fava beans, pancetta and watercress.

• Season to taste but be aware that the pancetta is already salty.

• Start by plating first the cauliflower puree, then add the vegetables, and last the halibut on top.

• Finish the dish by drizzling the Tuscan oil over the fish.

  Serves 2 people