Recipe by Victor Rowling
Ingredients
4 x 7-8 oz or 200-225g skinned halibut fillets (any white fish)
4fl oz or 125 ml Lemon Infused Rapeseed Oil
Grated zest and juice of 1 lemon
3fl oz or 95 ml rapeseed oil
1-2 pinches of sugar
3 teaspoons English or grain mustard
3 pinches of snipped chives
4 teaspoons of grated fennel
Half a clove of crushed garlic
6 oz or 170g coarse breadcrumbs
Method
Fennel and mustard crust
Place Rapeseed oil in a warmed pan, and add the crushed garlic, grated fennel and a teaspoon of mustard. Mix well and lightly cook. Add the breadcrumbs and cook to a lightly toasted degree. (Cheesecake base consistency) Season to taste.
Lemon dressing
Place the Lemon Rapeseed Oil, lemon juice, zest and sugar in a bowl, whisk to an emulsion, and add the snipped chives and season to taste.
Halibut (any white fish)
Spread a little mustard on to the topside (skin-side) of the fish and coat liberally with the crumble mix. Place on to a greased baking tray and bake in a moderate oven for 10-20 minutes.
