Baked Halibut with Ratatouille and Young Asparagus

Main Dishes | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked halibut with ratatouille and young asparagus

Ingredients

Halibut - 7.1 oz
Asparagus - 1.8 oz
Potato - 3.5 oz
Eggplants - 1 piece
Onion - 2 heads
Orange Bell Peppers - 1 piece
Courgette - 1 piece
Baking Tomatoes - 4 pieces
Bacon - 3.5 oz
Herbes de Provence - to taste
Cream - 3 fl oz
Garlic - 1 clove
Salt - to taste
Ground Black Pepper - to taste
Apple Wine - 2 fl oz

Step by Step guide

Step 1

Sear the halibut fillet in olive oil on both sides. Sauté the blanched asparagus in olive oil, slice the boiled potato into rounds and fry. Arrange the asparagus on a plate, place the halibut on top, and serve the potato on the side.

Step 2

Prepare the vegetables (eggplant, 1 onion, bell pepper, zucchini, tomatoes), then chop and sauté until half cooked. Finely chop the garlic, and dice the canned tomatoes. Sauté the garlic, add the vegetables, and simmer for 10 minutes. Add herbs de Provence, salt, and pepper 5 minutes before finishing.

Step 3

Fry the bacon and onion until golden brown. Pour in the white wine, let it evaporate, and add the cream. Blend the sauce with an immersion blender and reduce it by a quarter.