Roasted Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat your oven to 400°F (200°C). Rinse the Manila clams under cold water and set aside. Mince the garlic cloves and halve the cherry tomatoes.

2. 2

   Cook the Couscous

   In a medium saucepan, bring 1.5 cups of water to a boil. Add the couscous and a pinch of salt. Cover and remove from heat, letting it sit for 5 minutes. Fluff with a fork and set aside.

3. 3

   Sauté the Clams

   In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the Manila clams and cherry tomatoes, then cover the skillet. Cook for about 5-7 minutes, or until the clams open.

4. 4

   Roast the Halibut

   Season the halibut fillets with salt and black pepper. Push the clams and tomatoes to the side of the skillet and place the halibut fillets in the center. Drizzle with remaining olive oil and sprinkle saffron on top. Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the fish is cooked through and flakes easily.

5. 5

   Prepare the Piquillo Peppers

   While the halibut is roasting, drain the piquillo peppers and slice them into strips.

6. 6

   Serve the Dish

   Once the halibut is cooked, remove the skillet from the oven. Serve the roasted halibut over the couscous, topped with clams, tomatoes, and piquillo pepper strips. Drizzle with saffron aioli if desired.