Make a special meal for four with this impressive idea for keeping halibut fillets moist from The Hairy Bikers.
50g/2oz fresh white breadcrumbs
2 lemons, finely grated zest only
5 tbsp chopped flatleaf parsley
2 garlic cloves, crushed
3 tbsp rapeseed oil, plus extra for greasing and drizzling
sea salt and freshly ground black pepper
4 halibut fillets, skin removed (about 250g/9oz each)
50g/2oz cold butter, cut into 4 pieces
handful fresh sage leaves
small glass dry white wine or vermouth (about 150ml/5fl oz)
For the halibut, preheat the oven to 190C/375F/gas 5. Grease an ovenproof dish with oil.
Place the breadcrumbs, lemon zest, parsley, garlic and about two tablespoons of rapeseed oil into a food processor. Season with sea salt and freshly ground black pepper and blend until combined, adding the rest of the oil if the mixture seems too dry.
Lay the fish, skinned-side up, on a board. Spoon almost half of the breadcrumb mixture on top of one fillet and lay a second fillet on top to make a sandwich. Repeat with the remaining fish and most of the breadcrumbs.
Sprinkle over some sea salt and freshly ground black pepper then place two pieces of the cold butter on top of each 'sandwich'. Press a few sage leaves on top then tie with fine string at intervals to keep the fish and breadcrumb filling together. Sprinkle with the few reserved breadcrumbs and drizzle with a little oil.
Transfer the fish to the greased ovenproof dish and pour the white wine around the fish. Transfer to the oven to cook for 20-25 minutes or until the fish is opaque and just cooked all the way through.
Meanwhile, for the radicchio and pancetta, preheat the grill to high. Grill the pancetta for 8 to 10 minutes, turning once, or until crisp. Drain on kitchen paper.
Heat the olive oil in a heavy-based frying pan over a high heat then add the radicchio, season with sea salt and freshly ground black pepper and sauté for 2-3 minutes. Add the butter and balsamic vinegar, cover with a lid and cook for a further 2-3 minutes, or until the radicchio just begins to soften, then remove the pan from the heat.
To serve, scatter the pancetta pieces over the radicchio and divide between warm serving plates. Remove the string from the halibut and cut into thick slices. arrange alongside the radicchio and serve.
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