Halibut, polenta chips and quick hollandaise

Brought to you by:

OcadoLife

2 serving

Prep time: 25 mins

Cook time: 35 mins

Serves: 2

Our take on a favourite, fish and chips, is quick and easy. We’ve cooked the fish ‘en papillote’, which simply means wrapping in paper before baking.

Share recipe

Share Pin it Print

Ingredients Method

Ingredients

100g quick or instant polenta, for the polenta chips
30g unsalted butter, for the polenta chips
50g parmesan, grated (for the polenta chips)
1 tbsp thyme, leaves only (for the polenta chips)
1 lemon, sliced (for the halibut)
1 large garlic clove, thinly sliced (for the halibut)
2 fillets skinless halibut, for the halibut
1 red pepper, thinly sliced (for the halibut)
4 Tenderstem® broccoli spears, for the halibut
4 asparagus stalks, for the halibut
20g unsalted butter, for the halibut, plus 200g for the hollandaise
2 egg yolks, for the hollandaise
1 lemon, juiced to make 1 tbsp (for the hollandaise)

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6. Bring 400ml water to the boil in a pan. Add the polenta in a steady stream while stirring continuously. Cook for 5 mins, stirring, then add the butter, parmesan and lemon thyme. Season with a little sea salt and pour into a roasting tin. Flatten the polenta out so it’s about 2cm deep, then set aside for about 15 mins, until it firms up.

Step 2

Meanwhile, take a large piece of baking paper and lay the lemon and garlic slices in the middle. Lay the halibut on top, followed by the prepared vegetables. Add the butter in one piece on top, plus a good twist of black pepper.

Step 3

Bring all sides of the baking paper up to meet over the fish, leaving an air gap, then fold over tightly a couple of times to seal. Place on a baking tray and bake for 15-20 mins until the fish is cooked through and the vegetables are al dente.

Step 4

While the fish is cooking, slice the polenta into chips 1.5-2cm thick and place in a hot non-stick frying pan. You don’t need any oil as there’s enough butter in the polenta. Cook each side for a couple of mins until golden brown and crisp.

Step 5

Just before you’re ready to serve, place the egg yolks in a small food processor with the lemon juice and 1tsp water, or use a blender, and give a quick pulse to combine. Melt the butter in a pan over a high heat so it’s just starting to bubble, then, with the food processor running, very slowly trickle the butter into the egg mix. The butter needs to be bubbling hot to help cook the egg and make a thick, rich sauce. Add salt to taste and give a final pulse. The sauce will emulsify and thicken, becoming glossy – serve immediately.