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Roasted Fish with Kabocha Coulis
Ingredients
•
4 pieces (about 1 inch thick, 113 to
140g each) boned, skinned halibut or
any other firm, white-fleshed fish
•
1 tbs olive oil
•
Salt and pepper
•
170g fresh shiitake or portabella
mushrooms (or 85g. of each)
•
1 tbs minced garlic
•
1/2 cup fat-skimmed chicken broth
Method
1. Rinse fish and pat dry; coat pieces
with about 2 tsp olive oil. Sprinkle
lightly all over with salt and pepper.
Set a 10- to 12-inch non-stick frying
pan with ovenproof handle over high
heat; when hot, set fish in pan and
cook until lightly browned on the
bottom, 2 to 3 minutes.
2. Transfer pan with fish to a 176°C
regular or convection oven and bake
until fish is barely opaque but still
moist looking in centre of thickest
part (cut to test), 7 to 9 minutes.
3. Meanwhile, rinse and drain
mushrooms; trim off and discard
stems for shiitakes (tough stem ends
only for portabellas). Cut mushrooms
into 1/2-inch chunks.
4. In an 8- to 10-inch non-stick frying
pan over medium-high heat, stir
Cooking time: 24-28m – Temperature: 176°C
•
1/2 cup tomato sauce
•
1 cup frozen shelled soybeans
•
2 tbs thinly sliced fresh chives or
green onions
•
Kabocha coulis
•
2 tbs chopped fresh basil leaves
(optional)
mushrooms and garlic in 1 tsp oil until
mushrooms are limp, about 5
minutes. Add broth, tomato sauce,
and soybeans; simmer, uncovered,
stirring occasionally, until soybeans
are tender to bite, about 5 minutes.
Stir in 1 tbs chives. Add salt and
pepper to taste.
5. Mound a fourth of the soybean
mixture in the centre of each of four
dinner plates. Top each mound with
a piece of fish, pan-browned side up,
and spoon Kabocha coulis equally
around soybean mixture. Gently
shake each plate to level coulis.
Garnish fish with remaining tbs chives
and scatter chopped basil over coulis
if desired. Add more salt and pepper
to taste.
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