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Autumnal Herb-Crusted Halibut with Roasted Root Vegetables and Chestnut Sauce
Autumnal Herb-Crusted Halibut with Roasted Root Vegetables and Chestnut Sauce

Autumnal Herb-Crusted Halibut with Roasted Root Vegetables and Chestnut Sauce
A sophisticated dish featuring herb-crusted halibut paired with seasonal roasted root vegetables and a rich chestnut sauce.
Autumnal Herb-Crusted Halibut with Roasted Root Vegetables and Chestnut Sauce

To provide a balanced meal with a focus on protein and seasonal vegetables, supporting muscle recovery and energy replenishment after training.

Ingredients:
1
Servings
  • 200
    g
     halibut fillet
  • 100
    g
     chestnut
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 5
    g
     thyme
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Autumnal Herb-Crusted Halibut with Roasted Root Vegetables and Chestnut Sauce
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix chopped thyme, minced garlic, salt, and pepper in a bowl.
  3. Coat the halibut fillet with olive oil and press the herb mixture onto the top.
  4. Place the halibut on a baking sheet lined with parchment paper.
  5. Peel and chop carrots and parsnips into even pieces.
  6. Toss the vegetables with olive oil, salt, and pepper, then spread them around the halibut.
  7. Roast in the oven for about 25-30 minutes until the fish is cooked through and vegetables are tender.
  8. Meanwhile, boil chestnuts in water for about 10 minutes until soft.
  9. Blend chestnuts with a little cooking water to make a smooth sauce.
  10. Serve the halibut with roasted vegetables and drizzle with chestnut sauce.
Nutrition Per Serving 525 g Per 100g
Energy 708.8 kcal 135 kcal
Protein 44.9 g 8.6 g
Fibre 16.7 g 3.2 g
Salt 0.4 g 0.1 g
Sugar 20.1 g 3.8 g
Carbohydrates 76.2 g 14.5 g
Fat 20.6 g 3.9 g
  • 200
    g
     halibut fillet
  • 100
    g
     chestnut
  • 100
    g
     carrot
  • 100
    g
     parsnip
  • 5
    g
     thyme
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 200°C.

Mix chopped thyme, minced garlic, salt, and pepper in a bowl.

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

Place the halibut on a baking sheet lined with parchment paper.

Peel and chop carrots and parsnips into even pieces.

Toss the vegetables with olive oil, salt, and pepper, then spread them around the halibut.

Roast in the oven for about 25-30 minutes until the fish is cooked through and vegetables are tender.

Meanwhile, boil chestnuts in water for about 10 minutes until soft.

Blend chestnuts with a little cooking water to make a smooth sauce.

Serve the halibut with roasted vegetables and drizzle with chestnut sauce.

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