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Autumnal Herb-Crusted Halibut with Roasted Parsnip and Chestnut Puree
Autumnal Herb-Crusted Halibut with Roasted Parsnip and Chestnut Puree

Autumnal Herb-Crusted Halibut with Roasted Parsnip and Chestnut Puree
A sophisticated dish featuring herb-crusted halibut paired with a creamy parsnip and chestnut puree, perfect for a seasonal dinner.
Autumnal Herb-Crusted Halibut with Roasted Parsnip and Chestnut Puree

To provide a balanced meal with high-quality protein, complex carbohydrates, and seasonal vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     halibut fillet
  • 150
    g
     parsnip
  • 100
    g
     chestnut
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 15
    ml
     olive oil
  • 5
    g
     lemon zest
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Herb-Crusted Halibut with Roasted Parsnip and Chestnut Puree
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and chop the parsnips, then boil until tender, about 15 minutes.
  3. Drain the parsnips and blend with roasted chestnuts until smooth, adding a little water if necessary.
  4. Season the puree with salt and pepper, then set aside.
  5. Mix chopped parsley, thyme, lemon zest, and minced garlic in a bowl.
  6. Brush the halibut fillet with olive oil and press the herb mixture onto the top.
  7. Place the halibut on a baking sheet and bake for about 20 minutes or until cooked through.
  8. Serve the halibut on a bed of parsnip and chestnut puree.
Nutrition Per Serving 487 g Per 100g
Energy 701.4 kcal 144 kcal
Protein 45 g 9.2 g
Fibre 13.7 g 2.8 g
Salt 0.2 g 0.0 g
Sugar 18.1 g 3.7 g
Carbohydrates 83.3 g 17.1 g
Fat 20.3 g 4.2 g
  • 200
    g
     halibut fillet
  • 150
    g
     parsnip
  • 100
    g
     chestnut
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 15
    ml
     olive oil
  • 5
    g
     lemon zest
  • 1
    clove
     garlic
1
Servings
0

Preheat the oven to 180°C.

Peel and chop the parsnips, then boil until tender, about 15 minutes.

Drain the parsnips and blend with roasted chestnuts until smooth, adding a little water if necessary.

Season the puree with salt and pepper, then set aside.

Mix chopped parsley, thyme, lemon zest, and minced garlic in a bowl.

Brush the halibut fillet with olive oil and press the herb mixture onto the top.

Place the halibut on a baking sheet and bake for about 20 minutes or until cooked through.

Serve the halibut on a bed of parsnip and chestnut puree.

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