Portly Cooks | Paprika and Panko crusted Wild Halibut with Chorizo, Pickles and Samphire

Panko Halibut

I’ve left my slow cooker in the cupboard for this one. It’s time to get full on fine dining (ish) and flirt with some fancy fish based fare. I think this Wild Halibut would work excellently served with some dauphinoise potatoes if you are entertaining people. Here though, is how you get fabulous with your fish.

  • 200g Chunk of Wild Halibut
  • 2 tbsp Mayonnaise
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Mixed Herbs
  • 50g Samphire
  • Thumb sized piece of Chorizo
  • 1 Small Dill Pickle
  • 2 tbsp Panko Breadcrumbs

In a bowl mix the mayo, garlic, paprika and mixed herbs together. Put the mixture on top of the the fish and top with the panko. Bake the fish in the oven at 180c for about 15 minutes, until cooked through.

While the fish cooks, Cut the chorizo into small dice and fry in a little oil until just cooked (leave to one side). In another pan, add the samphire and just enough water to cover. Bring to boil and then turn off and leave to one side. Cut the pickle into rounds.

Once the fish is done, put on a plate, scatter the chorizo and pickle and top with the samphire. Now you have some fancy fish for your dinner!

PG

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