Baked halibut with ratatouille and young asparagus
2 servings
20 minutes
Baked halibut with ratatouille and young asparagus is an exquisite dish of European cuisine that harmoniously combines the tender white meat of fish, aromatic vegetables, and subtle creamy notes. The halibut, with its mild flavor and firm texture, is seared to a golden crust while the asparagus adds freshness and a light crunch. The ratatouille made from eggplant, bell peppers, zucchini, and tomatoes with Provençal herbs enriches the flavor palette with juiciness and depth. The presentation is complemented by potatoes, and the creamy-wine sauce with bacon adds tenderness and a slight tang to the dish. This dish is perfect for a festive dinner, impressing with its refined taste and elegant presentation.
1
Fry the halibut fillet in olive oil on both sides. Sauté the blanched asparagus in olive oil, slice the boiled potatoes into rounds and fry them. Place the asparagus on a plate, top it with halibut, and arrange the potatoes on the side.
- Halibut fillet: 200 g
- Fresh asparagus: 50 g
- Potato: 100 g
2
Process the vegetables (eggplant, 1 onion, bell pepper, zucchini, tomatoes), then chop and fry until semi-cooked. Finely chop the garlic, and dice the canned tomatoes. Fry the garlic, add the vegetables, and simmer for 10 minutes. Add the Provençal herbs, salt, and pepper 5 minutes before done.
- Eggplants: 1 piece
- Onion: 2 heads
- Sweet pepper: 1 piece
- Zucchini: 1 piece
- Pelati tomatoes: 4 pieces
- Garlic: 1 clove
- Provencal herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Fry bacon and onion until golden brown. Pour in white wine, reduce, add cream. Blend the sauce and reduce to 1/4 of its volume.
- Bacon: 100 g
- Onion: 2 heads
- White wine: 70 ml
- Cream: 100 ml