Ingredients

 

For the Halibut

For the Flageolet Beans

  • 1 cup flageolets beans (soaked for at least 1 hour in water if you have time)
  • 5 cups water
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2 tsp salt
  • 1 splash sherry vinegar

Sauteed Spinach

  • 1 lb spinach
  • 2 cloves garlic minced
  • 2 tbsp butter and olive oil
  • 1 salt and pepper to taste

Roasted white radishes

  • 12 oz white radish
  • 3 tbsp olive oil
  • 1/2 tsp salt and pepper

Garnish

  • 1/2 oz red vein sorrel

Nutritional information

Calories: 298kcalCarbohydrates: 16gProtein: 27gFat: 4gSaturated Fat: 1gCholesterol: 56mgSodium: 1259mgPotassium: 1182mgFiber: 6gSugar: 2gVitamin A: 7196IUVitamin C: 35mgCalcium: 152mgIron: 4mg
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 people

How to cook flagelots beans

  • Drain the beans and then place them with all of its ingredients into a soup pot. Place on top of the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.
    Cook for 30 minutes or so then add the salt. Continue to cook for another 25-30 minutes until the beans are just tender all the way through. Here I like to pour the beans into a shallow baking dish to cool, don’t strain out the cooking liquid.
    You want to stop the cooking process so they don’t overcook and become mush. Set aside to cool.

How to roast radishes

  • On a sheet pan or heat proof pan, lined with parchment paper, add radishes. Drizzle with olive oil, salt, and pepper. Place in a 400 degree preheated oven.
    Roast for 35-40 minutes or until tender all the way through. Take out and allow to cool.

To finish

  • In a medium saute pan add olive oil.  Season the halibut pieces by drizzling them with olive oil then adding salt and za’atar spice. Place fillet side down in the pan.  
    Cook on that one side for 4 minutes and then cover the pan.  Meanwhile place the radishes back in the oven to heat up. In another hot saute pan add butter, oil, garlic, and spinach.
    Cook for 2 minutes and then add 2 cups of the cooked beans with a little bit of the water. Cook for 4 minutes and then season with salt, pepper, and maybe a splash of sherry vinegar if you have it.
    Using a round cookie mold, place the mold on the plate. Fill the mold with the bean mixture. Then take the lid off the pan and flip the fish over.
    Cook for 10 seconds and then take out of the pan and place on top of the beans. Drizzle romesco sauce all over, along with the olive sauces. Add the roasted radish from oven to the plate. Finish the plate with red vein sorrel. Serve and enjoy!
    Halibut Recipe with Za'atar and Olive

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