Serves
2
Halibut with Cucumber Salad
A really fresh crunchy salad with a juicy fish fillet. Other white fish can be used or a nice smoked fish works really well too, like kippers. Feel free to add in raisins or chopped apple to sweeten the salad up.
Ingredients
- 2 x 150g halibut fillets
- 1 lemon
- Small bunch fresh dill
- 6 radishes, sliced
- 180g cucumber, de-seeded, sliced
- 70g fennel, stems removed, first outer layer removed and discarded, the remaining bulb chopped
- 50g mixed salad leaves
- 60g plain yoghurt
- 2 tbsp olive oil
- 1 garlic clove, minced
Directions
- Place the halibut under a hot grill, skin side up for 5 minutes, then turn over and season with salt and pepper.
- Place a lemon slice on top of each fillet and sprinkle over a little chopped dill.
- Place back under the grill and cook for a further 8-10 minutes until cooked through.
- While the fish cooks, place the radish, cucumber, fennel, and salad leaves together in a bowl and mix.
- In a small pot, mix together the yoghurt, olive oil, garlic, 1 tbsp chopped dill, and the juice from the lemon that’s left over.
- Once mixed, tip into the salad bowl and mix until everything is coated.
- Serve the salad onto 2 plates and top each with a fillet.
- Kcal: 326
- Protein: 38g
- Fats: 16g
- Carbs: 4.6g
- Fibre: 2.6g
- Serving
