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Parmesan-Crusted Halibut, Sag Aloo and Lime Emulsion

Crispy parmesan-coated halibut served with spiced potatoes and spinach, finished with a tangy lime emulsion and fresh coriander cress.

FishPotatoesMain CourseHigh ProteinSpinachHalibut
Estimated Nutrition
Calories
445.6
kcal / serving
1782.5 kcal total
Carbs
29.5g
per serving
118 g total
Fat
21g
per serving
84.1 g total
Protein
34.6g
per serving
138.4 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Sugar
Dairy
50
g
Parmesan
finely grated
25
g
Butter
Fruits
3
piece
Lime
juice and zest of 2, juice of 1
NutsSeeds
0.5
tsp
Madras Curry Powder
mild
0.25
tsp
Garam Masala
0.25
tsp
Turmeric
ground
0.5
tsp
Sea Salt Flakes
1
clove
Garlic
grated
1
tsp
Garam Masala
heaped
1
tsp
Madras Curry Powder
heaped, mild
0.25
tsp
Turmeric
ground
1
piece
Salt
to taste
20
g
Coriander Cress
to serve
OilsFats
2
tbsp
Vegetable Oil
Seafood
500
g
Halibut Fillet
cut into 16 equal-sized cubes
Vegetables
1
piece
Banana Shallot
finely chopped
500
g
New Potatoes
quartered and boiled until tender
50
g
Baby Spinach
leaves

Method

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