Pesce Arrostito Recipe

Rinse rice under cold water until water runs mostly clear; drain well.

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the diced onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained rice and stir to coat in butter for 1 minute. Add the stock, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil.

Lower heat to a simmer, cover and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 8 minutes. Discard bay leaf, fluff with fork and stir in chopped parsley. Keep warm.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add crumbled fennel sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes.

If using, add red pepper flakes and cook 30 seconds. Pour in 2 tablespoons white wine and scrape up any browned bits; simmer 1–2 minutes until mostly evaporated. Stir in chopped fennel fronds or parsley. Keep warm.

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.

In a large bowl toss Brussels sprouts, purple carrots and radicchio with 3 tablespoons olive oil, balsamic vinegar, soy sauce, smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Spread vegetables in a single layer on the baking sheet, cut sides down for Brussels and radicchio. Roast in the preheated oven 18–22 minutes, turning once, until edges are well charred (blackened in spots) and carrots are tender.

If you want extra char, finish under a hot broiler 1–2 minutes watching carefully. Remove from oven and keep warm.

Pat halibut fillets dry with paper towels. In a small bowl whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped thyme, 1 teaspoon salt and 1 teaspoon black pepper.

Brush or spoon the mixture over both sides of the fillets and let sit at room temperature 10 minutes to marinate briefly.

Preheat oven to 425°F (220°C) (you can time so the oven is hot when vegetables are about done). Heat an ovenproof skillet (preferably stainless or cast-iron) over medium-high heat and add 2 tablespoons butter. When butter is foaming, sear halibut 2 minutes per side until a light golden crust forms.

Transfer skillet to the hot oven and roast fillets 6–8 minutes (depending on thickness) until fish is opaque and flakes easily with a fork (internal temp ~130–135°F / 54–57°C for moist halibut). Remove from oven and let rest 2 minutes.

Divide warm rice among 4 plates, making a shallow bed in center of each.

Spoon a portion of fennel sausage alongside the rice (or gently mix a little into the rice if preferred).

Arrange a generous portion of the blackened winter vegetables next to the rice and sausage.

Place a roasted halibut fillet on top of each rice bed. Spoon any pan juices from the skillet over fish.

Drizzle with the remaining 1 tablespoon extra-virgin olive oil, garnish with microgreens or arugula, and serve with lemon wedges for squeezing.