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Delishar

Almond Crusted Halibut with Cauliflower Mash

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Servings: 4
Ingredients Method

Ingredients
  

Almond crust
  • 1/2 cup 8 tbsp almond meal
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp parsley flakes
  • Zest of 1 lemon
Halibut
  • 4 fillets of wild caught halibut I got mine from The Alaska Guys
  • 1 tbsp ghee
  • Salt and black pepper
Roasted asparagus
  • 500 g asparagus tough ends trimmed
  • 2 tbsp olive oil
  • Salt and black pepper
Cauliflower Mash
  • 1 kg cauliflower cut into florets
  • 3 cloves garlic
  • 1 tbsp ghee
  • Salt and black pepper
To serve
  • Lemon wedges

Method
 

Almond Crusted Halibut
  1. Preheat oven to 200C.
  2. Mix together all the ingredients for almond crust.
  3. Place fish on parchment paper, and brush the top with ghee.
  4. Spoon 2 tbsp of almond topping on top of fish, and pat it to spread it across the top evenly.
  5. Bake 10-12 minutes at 200C.
Roasted Asparagus
  1. Place asparagus on baking tray, single layer.
  2. Drizzle olive oil, then season with salt and pepper.
  3. Shake pan to coat asparagus with oil and seasoning.
  4. Bake for 18-20 minutes at 200C.
Cauliflower Mash
  1. Bring a large pot of water to boil, and season with salt.
  2. Add cauliflower and garlic.
  3. Cover and cook for 12 - 15 minutes, until cauliflower is tender.
  4. Drain well, and return to pot pan.
  5. Add ghee, season with black pepper & more salt (if needed).
  6. Using a stick/immersion blender, blend until smooth and creamy.
To serve
  1. Plate up and serve with lemon wedge.