Oven Roasted Halibut with Fall Bean Ragout
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| FALL BEAN RAGOUT: | ||
| 5.00 | cup | Beans, white , cooked |
| 10.00 | tbsp | Olive oil , extra virgin |
| 10.00 | tsp | Basil, chiffonade , from fresh leaves |
| 10.00 | tsp | Tomato concasse , from red ripe tomatoes |
| Kosher salt & coarse pepper to season | ||
| 5.00 | tsp | Pesto , prepared |
| ROASTED VEGETABLE BROTH: | ||
| 10.00 | tbsp | Carrots , diced |
| 10.00 | tbsp | Celery , diced |
| 20.00 | tbsp | Onions , diced |
| 10.00 | cl | Garlic , fresh, diced |
| 10.00 | tbsp | Olive oil |
| Kosher salt & coarse pepper to season | ||
| 10.00 | tsp | Knorr Ultimate Vegetable Vegetarian 6 x 1 Lb |
| 10.00 | cup | Water |
| 10.00 | tsp | Tomato paste , sundried |
| Kosher salt & coarse pepper to season | ||
| OVEN ROASTED HALIBUT: | ||
| 100.00 | oz | Halibut fillet, center-cut |
| 10.00 | tsp | Olive oil |
| Kosher salt & coarse pepper to season |
Preparation
FALL BEAN RAGOUT:
1. In a small bowl, combine the white beans with the olive oil, basil, tomatoes and herb paste. Taste and adjust seasoning. Reserve.
ROASTED VEGETABLE BROTH:
1. Toss the carrots, celery, onion and garlic with olive oil. Place on a baking sheet in an even layer, season with salt and pepper. Place in a 400˚ F oven and roast until golden brown.
2. In a small sauce pan, combine the Knorr Ultimate Vegetable Vegetarian Base and water and heat to a simmer. Add the roasted vegetables to the mixture, add the sundried tomato paste, taste and adjust seasoning. Simmer for 15 minutes to marry the flavors.
OVEN ROASTED HALIBUT:
1. Coat the fillet with olive oil, season with salt and pepper. Place in a hot sauté pan for 8 minutes or until golden brown. Flip the fillet over and place in a 400˚ F oven and roast until finished cooking.
TO SERVE: Heat and mound the fall bean ragout in the center of a warmed rim deep bowl, place the halibut fillet on top of the bean ragout, ladle the sauce over the fish. Serve immediately.
