Bart's Recipes
Preheat the oven to 200°C. Wash the radishes, remove the greens and halve them. Scrub the lemon clean, zest the yellow skin and squeeze out the juice. Peel the garlic cloves and mince finely. Finally, roughly chop the fresh parsley.
Spread the halved radishes on a baking sheet. Drizzle with a tablespoon of olive oil and season with salt and pepper. Place the baking sheet in the oven and roast the radishes for fifteen minutes until tender. Meanwhile, make the gremolata by combining the lemon zest, minced garlic and parsley together well.
Pat the halibut fillet dry with kitchen paper and season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a frying pan over medium-high heat. Fry the halibut on each side for three to four minutes until golden brown and just cooked.
Remove the roasted radishes from the oven and distribute on a plate. Place the cooked halibut fillet on top of the warm radishes. Drizzle the fish with lemon juice and sprinkle the gremolata generously over the top.
