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Halibut wrap – Italian style with parma ham and pesto

Halibut wrap – Italian style with parma ham and pesto

  • Greenland halibut
Time:35 min
Servings:4
Time:35 min
Servings:4

Ingredients

4 pieces Royal Greenland halibut, 100 g each

4 slices good parma ham

1 bunch of fresh basil

1 clove of garlic

Juice of ½ lemon

½ cup grapeseed oil

2 tbsp coarsely chopped parmesan

2 tbsp pine nuts

Small potatoes and

mixed baby leaves

Salt and pepper

Tip

The Greenland halibut is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch

Cooking instructions

Whisk basil, garlic, lemon juice, parmesan and pine nuts. Add the oil little by little to obtain a thick pesto.

Season with salt and pepper and adjust with lemon juice.

Dry the fish with a paper towel, put a dollop of pesto on the fish and wrap a slice of ham around the fish. Place the fish in an ovenproof dish, pour some oil on top and season with salt and pepper.

Bake in oven about 20-25 minutes at 180°C until they are firm.

Arrange with small boiled potatoes, the rest of the pesto and baby let¬tuce leaves.

Tip

The Greenland halibut is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch

Next recipe: Pancakes with lumpfish roe and two types of cheese
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