Ingredients
- 60 ml olive oil
- 1 clove garlic, thinly sliced
- 200 g spinach leaves
- 80 g leaves basil
- salt, and freshly ground black pepper
- nutmeg, freshly grated
- 4 halibut steaks, each 180g
- 50 g unsalted butter
- 75 g sun-blushed tomatoes, (plus 75ml of the preserving oil)
- 2 lemons, zest removed and reserved, flesh cut into segments
- 2 tsp pine kernels, (or almonds)
- tbsp superfine capers
- 12 black olives, stoned
Description
Moist, Flaky Fish And A Mouth-watering Lemon And Caper Sauce Make A Dynamite Duo In This Fabulous Dish From Paul Gaylor
UK TV
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