Halibut with pancetta, potatoes and blood orange salad

Halibut with pancetta, potatoes and blood orange salad
  • Serves icon Serves 2
  • Time icon Takes 30 minutes to make, 25 minutes to cook

Planning an evening for two? This delicious crisp-skinned halibut with pancetta, potatoes and blood orange salad makes a refreshing and light main course.

Nutrition: per serving

Calories
654kcals
Fat
42g (6.9g saturated)
Protein
56.6g
Carbohydrates
41g (17.3g sugars)
Salt
1.8g
Calories
654kcals
Fat
42g (6.9g saturated)
Protein
56.6g
Carbohydrates
41g (17.3g sugars)
Salt
1.8g

Ingredients

  • 250g new or red-skinned waxy potatoes, diced into 2cm pieces
  • 2 x 175g skin-on halibut fillets, bones removed
  • Plain flour for dusting
  • 2 tbsp olive oil
  • 70g pack cubed pancetta
  • Small handful of flatleaf parsley, finely chopped

For the salad

  • 2 blood oranges
  • 2 small shallots, finely sliced
  • 1 small fennel bulb, very thinly sliced, plus the fennel frond, finely chopped
  • 1 tbsp pink peppercorns in brine (from Waitrose), drained and crushed
  • 2 tbsp extra-virgin olive oil, plus extra for drizzling
  • 1 tsp sugar

Method

  1. Place the potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer for 6 minutes or until tender. Drain well.
  2. Prepare the salad. Peel and segment the oranges over a bowl and reserve any juice. Put the segments in a large serving bowl and add the shallots, fennel, chopped fennel fronds and crushed peppercorns. Whisk the reserved orange juice with the oil, sugar and a pinch of salt. Pour the dressing over the salad and set aside.
  3. Dust the halibut fillets in a little flour. Heat a heavy-based frying pan over a medium heat and add 1 tbsp olive oil and half the pancetta. Fry for 1 minute, then add the halibut fillets skin-side down and cook for 3-5 minutes until the skin is crisp and golden. Transfer the fish and pancetta to a plate, cover with foil, then keep warm in a low oven.
  4. Heat the remaining oil in the frying pan, add the rest of the pancetta, then cook for a few minutes until turning golden.
  5. Tip in the drained potatoes and sauté for 8 minutes or until golden and crusty. Remove the potatoes from the heat and add the finely chopped flatleaf parsley.
  6. Spoon the potatoes and pancetta on to 2 serving plates, then top with the fish and remaining pancetta. Put a good spoonful of the salad on top of the fish, then finish with a little extra-virgin olive oil and dressing from the bowl drizzled over the top. Serve any extra salad in a separate bowl.

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