Frying halibut in this way, you will keep it tender and juiciness, and also give it the refined taste and look of a restaurant dishes. The fish is first fried in oil and then in a pan pouring white wine and lemon juice – an excellent combination to emphasize the taste of white fish. Then butter is added, to thicken the sauce, in which it remains only to warm the tomatoes, pumpkin seeds, capers and basil. Sweet-tart flavor of sauce complemented with crispy seeds, make your fish worthy special occasions. This is a restaurant-style dish and it gains more flavor thanks to tomato-basil sauce with capers and crispy toasted pumpkin seeds. value of one serving: (total 4) Calories 303, total fat one 7 g., saturated fats, proteins 33 g, carbohydrates 2 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 halibut fillets weighing 180 gr.
- 2 tbsp. l peeled pumpkin seeds
- 2 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp. l olive oil
- 2 tbsp. l freshly squeezed lemon juice
- 1 tbsp. dry white wine
- 2 tbsp. l (30 gr.) Butter
- 1.5 tbsp. l capers washed
- 0.5 tbsp. cut in half cherry tomatoes (or 4 parts, if big)
- 1/4 Art. torn fresh basil + a handful of small leaves for filing
Recipes with similar ingredients: halibut, cherry tomatoes, white wine, lemon juice, pumpkin seed, capers, basil
Recipe preparation:
- In a small dry frying pan over medium-low heat, lightly fry pumpkin seeds, not letting them darken. Once the aroma will go, immediately remove the pan from the heat and pour sunflower seeds on a large plate.
- Preheat the oven to 200 ° C.
- Sprinkle fish on both sides with 1 tsp. salt and pepper. In big a pan suitable for an oven over medium heat heat olive oil until it starts to flicker, but not smoke. Put the fillet skin up in hot oil and fry until the fish will not begin to change color, 2-3 minutes.
- Turn the fillet over and add lemon juice, wine and butter. As soon as the butter melts and begins to foam, add capers and tomatoes and simmer until the tomatoes let out some juice, about 1 minute.
- Put the pan in the oven and bake until the fish is ready, 7-10 minutes.
- Pour the fish with juices from the pan and arrange on plates. Add the torn basil, pumpkin seeds and the remaining 1 tsp. salt in a pan and stir until the basil wilts a little. Put the mixture on the fish, sprinkle with basil leaves and serve.
