Chermoula-Basted Halibut with Farro
The king of all things roasted veggies has brought us this divinely spiced roasted Halibut dish. You can never go wrong with an Ottolenghi recipe.
Share with your friends
- FOR THE FARRO:
- 120 grams farro
- 380 grams podded broad beans, fresh or frozen
- 4 halibut
- 1 tablespoon dried lime powder
- 5 tablespoons olive oil
- 1/2 lemon, juiced
- kosher salt
- freshly ground black pepper
- 1 1/2 tablespoons picked dill
- 4 lemon, wedge, to serve
- FOR THE CHERMOULA:
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried lime powder
- 1 clove garlic, crushed
- 2 teaspoons finely chopped preserved lemon skin
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh coriander leaves
- 2 1/2 tablespoons olive oil
- Simmer the farro in plenty of water for 20 minutes to an hour – the cooking time will depend on the brand; you want it tender with just a little bite. Drain and set aside.
- Cook the broad beans in salted boiling water for two minutes, drain, refresh under cold water, then remove and discard the skins.
- Preheat the oven to 200C/400F/gas mark 6. Mix the chermoula ingredients and season well. Put the fish in a heatproof dish or oven tray lined with baking paper, brush with the chermoula, and roast for eight to 10 minutes, until just done.
- Mix the farro, beans, Iranian lime, olive oil, lemon juice, salt and pepper in a medium pan, heat up gently and divide among four plates. Top with the fish, garnish with dill and serve with a lemon wedge