| OWL Venice

Crispy Skin Halibut with Roasted Radish

Total Time: 40 minutes | Servings: 4 servings

With charred lemon, potato mash, herb oil and roasted radish

Ingredients - Yeast Buster, halibut, potatoes, olive oil, lemon...


  • 4 (6 oz) portions halibut filet (with skin)
  • 2 whole lemons
  • ¼ cup + 2 tbsp olive oil
  • 6 cups whole radishes 
  • 6 golden potatoes
  • 1 cup cashew milk (or non-dairy milk)
  • ¼ cup ghee
  • Sea salt + pepper
  • Garnish: microgreens

Herb oil:

  • ⅓ cup olive oil
  • 1 tbsp lemon juice
  • 1 tsp ground coriander 
  • ¼ cup fresh basil leaves
  • Sea salt + pepper

Process for cooking halibut, roasted radish and potatoes


  1. Preheat the oven to 425℉. Bring a large pot of water to a boil. Add in the potatoes and cook until tender. This should take about 20- 25 minutes.
  2. Add the radishes to a roasting pan and drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 20-25 minutes while the potatoes are cooking. Toss occasionally while cooking.
  3. Once the potatoes are cooked remove from the water, and add to a large pot and mash slightly. Then pour in the cashew milk, ghee, salt and pepper and continue to mash. Keep the potatoes at a low temperature while you cook the fish.
  4. Prepare your halibut by seasoning each side with salt and pepper. Drizzle some olive oil to a pan and heat to a medium-high heat. Add two filets of halibut at a time with the skin side down. Sear for 4-5 minutes and then flip. Continue cooking on the other side for another 3-4 minutes until golden brown.
  5. Cut each lemon in half and add to the pan. Sear for 3-4 minutes.
  6. For the herb oil, add all ingredients to a blender or food processor and pulse 5-6 times.
  7. Serve each fish on a bed of the mashed potatoes with one half of the charred lemon, some roasted radishes and then drizzle with the herb oil. Sprinkle on microgreens as a garnish!

Crispy Skin Halibut with Roasted Radish, Herb Oil, and Yeast Buster

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.