Cooked - Chermoula-basted Halibut With Farro

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chermoula-basted Halibut With Farro

1.0

120g farro

380g podded broad beans, fresh or frozen

4 halibut fillets, about 150g each

1 tbsp dried lime powder

5 tbsp olive oil

½ lemon, juiced

Salt and black pepper

1½ tbsp picked dill

4 lemon wedges, to serve

1 tsp ground cumin

½ tsp paprika

½ tsp dried lime powder

1 small garlic, crushed

2 tsp finely chopped preserved lemon skin

1 tbsp chopped flat-leaf parsley

1 tbsp chopped fresh coriander leaves

2½ tbsp 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. 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, dried lime powder, 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

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

CuisineMediterranean

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 80 weeks ago

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