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Steamed halibut with parsnip purée and olive-caper gremolata

Steamed halibut with parsnip purée and olive-caper gremolata

Based on 11 ratings
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Hanna Reder

Hanna 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 👌
Preparation
25 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
200 g
parsnips
50 g
jarred pitted Kalamata olives
15 g
capers
½
lemon
150 g
halibut fillets
50 ml
milk
15 g
butter
25 ml
olive oil
½ clove
garlic
¾ tbsp
parsley
1⅝ tbsp
mint
tsp
ground nutmeg
salt
pepper
water
MetricImperial

Utensils

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

How-To Videos

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Nutrition per serving

Cal366
Fat23 g
Protein17 g
Carb22 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.
    • 200 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.
    • 50 g jarred pitted Kalamata olives
    • 15 g capers
    • ½ clove garlic
    • ¾ tbsp parsley
    • 1⅝ tbsp mint
    • ½ lemon
    • 25 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.
    • 15 g butter
    • 50 ml milk
    • 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!
    • 150 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!

  • Enjoy your meal!

    Steamed halibut with parsnip purée and olive-caper gremolata

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