20. April 2026

Off the Hook Courgette & Halibut

Line-caught halibut, expertly pan-seared to achieve a perfectly golden crust while ensuring the interior remains pearlescent, tender, and firm. Served alongside freshly harvested courgettes—meticulously prepared to emphasize their inherent natural versatility—contributing a sweet, vegetal brightness that beautifully complements and elevates the meaty richness and satisfying weight of the fish.

Ingredients (Serves 2)

• 8–10 ounces Halibut (or sub for Salmon, Sea Bass, or Cod
• 1 garlic clove, smashed
• 2 tbsp olive oil

• 1 Shallot, sliced thin
• 2 garlic cloves, rough chopped
• 2 Courgettes to make noodles
• sea salt and freshly Ground Black Pepper to taste 
• 2 tsp lemon zest
• 1/2 cup chopped Italian parsley or basil
• Garnish with sweet cherry tomatoes, Chilli Flakes.
• Grated Parmigiano cheese and a squeeze of lemon

Instructions

• Sear both sides of the fish. until golden. Once both sides are golden, place in the warm oven until cooked through to your liking - roughly 6 minutes. Warm halved cherry tomatoes at the same time.
• Spiralize your courgettes to form noodles.
• In a Large Skillet, heat oil and add shallots and garlic for about 3 minutes. Add courgette noodles and season with salt and pepper. Sauté noodle for 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
• Grate over some fresh parmigiano