Steamed halibut with parsnip purée and olive-caper gremolata

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This savory parsnip puree is made interesting with a zesty and flavorful gremolata. I chose to steam the halibut to keep it healthy, but you could use whatever method of cooking you prefer for this comforting, but not boring, weeknight meal.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g parsnips
100 g jarred pitted Kalamata olives
30 g capers
lemon
300 g halibut fillets
100 ml milk
30 g butter
50 ml olive oil
1 clove garlic
1½ tbsp parsley
3¼ tbsp mint
¼ tsp ground nutmeg
salt
pepper
water
Metric
Imperial

Utensils

  • large pot
  • peeler
  • cutting board
  • knife
  • bowl
  • fine grater
  • citrus press
  • immersion blender
  • rubber spatula
  • perforated steam cooking container

Nutrition per serving

Cal
366
Protein
17 g
Fat
23 g
Carb
22 g
  • Step 1/4

    Peel parsnips. Fill a large pot with cold water. Season with salt, then add parsnips and bring to a boil. Cook under very tender, approx. 15 min.
    • 400 g parsnips
    • salt
    • water
    • large pot
    • peeler

    Peel parsnips. Fill a large pot with cold water. Season with salt, then add parsnips and bring to a boil. Cook under very tender, approx. 15 min.

  • Step 2/4

    In the meantime, roughly chop Kalamata olives, capers, garlic, parsley, and mint, then add to a bowl. Zest the lemon over the bowl, then add the lemon juice and olive oil. Season with salt and pepper and mix to combine.
    • 100 g jarred pitted Kalamata olives
    • 30 g capers
    • 1 clove garlic
    • 1½ tbsp parsley
    • 3¼ tbsp mint
    • lemon
    • 50 ml olive oil
    • salt
    • pepper
    • cutting board
    • knife
    • bowl
    • fine grater
    • citrus press

    In the meantime, roughly chop Kalamata olives, capers, garlic, parsley, and mint, then add to a bowl. Zest the lemon over the bowl, then add the lemon juice and olive oil. Season with salt and pepper and mix to combine.

  • Step 3/4

    Once the parsnips are tender, drain them and season with salt. Add butter, milk and nutmeg to the pot, mix to combine, then purée with a hand mixer.
    • 30 g butter
    • 100 ml milk
    • ¼ tsp ground nutmeg
    • salt
    • immersion blender
    • rubber spatula

    Once the parsnips are tender, drain them and season with salt. Add butter, milk and nutmeg to the pot, mix to combine, then purée with a hand mixer.

  • Step 4/4

    Cut the halibut into portions and season with salt. Place in a steamer and steam for approx. 2 - 3 mins. Arrange steamed halibut on the parsnip purée, douse with the gremolata and enjoy!
    • 300 g halibut fillets
    • salt
    • perforated steam cooking container

    Cut the halibut into portions and season with salt. Place in a steamer and steam for approx. 2 - 3 mins. Arrange steamed halibut on the parsnip purée, douse with the gremolata and enjoy!