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Almond Crusted Halibut with Cauliflower Mash

Servings 4


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


  • 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


Almond Crusted Halibut

  • Preheat oven to 200C.
  • Mix together all the ingredients for almond crust.
  • Place fish on parchment paper, and brush the top with ghee.
  • Spoon 2 tbsp of almond topping on top of fish, and pat it to spread it across the top evenly.
  • Bake 10-12 minutes at 200C.

Roasted Asparagus

  • Place asparagus on baking tray, single layer.
  • Drizzle olive oil, then season with salt and pepper.
  • Shake pan to coat asparagus with oil and seasoning.
  • Bake for 18-20 minutes at 200C.

Cauliflower Mash

  • Bring a large pot of water to boil, and season with salt.
  • Add cauliflower and garlic.
  • Cover and cook for 12 - 15 minutes, until cauliflower is tender.
  • Drain well, and return to pot pan.
  • Add ghee, season with black pepper & more salt (if needed).
  • Using a stick/immersion blender, blend until smooth and creamy.

To serve

  • Plate up and serve with lemon wedge.