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

Utensils

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

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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