HAPPY HALIBUT on a bed of pepper risotto

Here’s a sublime fish dish that splashes your taste buds with a beautiful balance of Mediterranean flavours. It’s a perfect dinner on a summers evening and paired with the Queen of Hearts Delight, you’ll be in Mermaid/ Merman heaven, for a mouth-watering treat.

SERVES 4

FOR THE HALIBUT

Halibut 4 fillets

Dijon mustard 1 tbsp

Extra-virgin olive oil a splash

FOR THE PEPPER RISOTTO

Olive oil 2 tbsp

Red pepper 1 diced in 1cm cubes

Garlic cloves 3 crushed

Risotto Rice 160g rinsed in a sieve

Vegetable stock, hot 750ml

Sea salt and pepper

Butter 1 tbsp

Grated Parmesan 2 tbsp

Flat leaf parsley 2 tbsp
Belazu balsamic a splash

HEAT the oven to 200’/ Gas 6

BRUSH the halibut with Dijon mustard and splash with oil, bake for 15 minutes.

WARM oil in a heavy based pan and fry peppers and garlic for 2 minutes.

ADD the risotto and toss well to coat.

POUR in the stock in ladles, when absorbed add another, remember to stir all the while, for a creamy delicious texture, this should take around 23 minutes, taste towards the end.

STIR in the butter, parsley and parmesan towards the end of cooking.

SPOON onto 4 plates and place halibut on top.

SCATTER with seasonal leaves.

SPLASH with Belazu balsamic.

ENJOY!