| 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:
- 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
Directions:
- 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.
- 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.
- 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.
- 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.
- Cut each lemon in half and add to the pan. Sear for 3-4 minutes.
- For the herb oil, add all ingredients to a blender or food processor and pulse 5-6 times.
- 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!
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.