Duo Of Pan Seared Atlantic Halibut And Lemon Sole With Basil, Olive Oil And Quinoa With Roasted Vegetables Recipe
Make Duo Of Pan Seared Atlantic Halibut And Lemon Sole With Basil, Olive Oil And Quinoa With Roasted Vegetables Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood and Flavorings
Quinoa and Roasted Vegetables
Method
Seafood Preparation and Searing
- 1
Pat both halibut and lemon sole fillets dry with paper towels. Season both sides with kosher salt and black pepper. Zest lemon and mix with 2 tablespoons lemon juice. Brush onto the fillets with 1 tablespoon olive oil and let rest 10 minutes.
- 2
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil. Sear halibut fillets, skin-side down if skin is on, 3-4 minutes until golden and crust forms. Flip and cook 2-3 minutes more until opaque. Remove and keep warm.
- 3
In the same skillet, if needed add another 1 tablespoon olive oil and sear lemon sole fillets 1-2 minutes per side until just opaque. Remove and rest briefly.
- 4
Deglaze the pan with 1 tablespoon lemon juice, scraping up browned bits. Stir in minced garlic and cook until fragrant, about 30 seconds. Remove from heat and stir in chopped fresh basil to finish the sauce.
- 5
Whisk a small amount of olive oil with additional lemon juice and a pinch of salt to drizzle over the fish just before serving.
Quinoa and Roasted Vegetables
- 6
Rinse quinoa under cold water until the rinse runs clear. In a medium saucepan, combine quinoa with 2 cups vegetable broth (or water) and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until quinoa is fluffy and liquid is absorbed.
- 7
Preheat oven to 425°F (220°C). Cut red pepper, zucchini, yellow squash, and red onion into bite-sized pieces. Toss vegetables with 2 tablespoons olive oil, salt, and black pepper. Spread in a single layer on a baking sheet.
- 8
Roast vegetables 20-25 minutes, turning once, until caramelized and tender.
- 9
Fluff quinoa with a fork. Stir in roasted vegetables and cherry tomatoes. Fold in chopped fresh basil leaves and lemon zest if desired. Season to taste with salt and pepper.
Plating and Finishing
- 10
Divide quinoa and roasted vegetables between two warm plates.
- 11
Top each portion with a halibut fillet and a lemon sole fillet. Drizzle with olive oil infused with lemon zest and chopped basil leaves; garnish with extra fresh basil leaves and a twist of lemon.
- 12
Serve immediately with lemon wedges on the side.