Fried halibut with cherry and olive sauce
4 servings
30 minutes
Fried halibut with cherry and olive sauce is an exquisite dish of European cuisine that combines the rich sea flavor of fish with the bright sweet-sour notes of tomatoes and the spicy depth of olives. Halibut, with its tender texture, acquires an appetizing golden crust through proper frying. The aromatic blend of garlic, rosemary, and lemon zest gives the sauce a special freshness, making it an ideal complement to the fish. This dish is suitable for a festive dinner or a romantic evening, impressing with its harmony of flavors and sophistication in presentation. It carries a Mediterranean lightness that pairs wonderfully with a glass of white wine and warm company. The simple cooking process makes it accessible even for novice cooks, yet the result is restaurant-quality!
1
Pat the fillet dry with paper towels and season with salt and pepper. In a 30 cm diameter skillet, heat 2 tablespoons of oil over high heat. Add the fish and fry for 5 minutes until browned.
- Halibut fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 4 tablespoons
2
Flip the fillet, reduce the heat to medium, and cook for another 4 minutes. Place the fish on a board and cover with foil.
- Halibut fillet: 4 pieces
3
Pour 2 more tablespoons of oil into the pan and heat it over medium-high heat. Add halved cherry tomatoes, roughly chopped olives, lemon zest, minced garlic, and rosemary. Cook for 4 minutes, stirring, then season with salt and pepper. Spoon the sauce over the fish before serving.
- Olive oil: 4 tablespoons
- Cherry tomatoes: 270 g
- Kalamata olives: 200 g
- Lemon zest: 3 g
- Garlic: 2 cloves
- Fresh rosemary: 2 g
- Salt: to taste
- Ground black pepper: to taste
