I like when a relatively easy dish is spectacular. My sister-in-law, a former restaurant owner, said it was wonderful. The second time I cut the asparagus and spring onions in 2" pieces, making it easier to serve, though not as lovely. I've made this twice, successfully both times. Both fish and vegetables were perfectly done, and the chives and tarragon made for terrific flavor. Used a thick filet of cod, substituted 1leek instead of the ramps, and skipped the olives. The butter with the Aleppo pepper was amazing! I also added some prawns. I did not have Aleppo pepper or tarragon, so I used paprika and ground red pepper and for herbs, I used lemon thyme and rosemary. Visually lovely and great texture and flavor. Used a bit of fennel instead of tarragon. Don’t question any further, just make this. I don’t like tarragon so used fresh Basil instead. What an amazing recipe!!! Couldn’t find ramps so used organic green onions- delish. We generally use fan forced ovens here in oz but thanks to bon appetit I have discovered a whole new world of cooking without using the fan. I used some beautiful fresh red snapper and followed everything else to a tee. We served it over mashed cauliflower to keep meal low-carb. I’m not a fan of tarragon so used fresh basil instead which was lovely. We served it for company and all said it was the best halibut recipe they’ve ever had. It was perfectly cooked, so buttery and delicious. This was one of the very best recipes for Halibut that I’ve tried! 5stars all the way!! Great for company too! Didn't have fresh herbs on hand, used dried and still it was fabulous, the tarragon is key. Definitely will be made again (and again). Serve with potatoes, lemon wedges, and remaining olive mixture alongside.Ī perfect spring dish. Spoon some olive mixture over, then scatter tarragon leaves over. Transfer fish to a platter top with ramps and asparagus. oil with reserved asparagus season with salt and black pepper. Toss olives, chives, lemon juice, 2 Tbsp. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets. Pour butter mixture over fish and vegetables. Scatter ramps and remaining asparagus around fish season with salt and black pepper. Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. As soon as butter is melted, add Aleppo-style pepper and remove from heat. Thinly slice one-quarter of asparagus into coins and place in a medium bowl set aside.
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