Halibut Provence

Herbs de Provence is a specific combination of herbs; consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and lavender paired with citrus, creating a refreshing rub for the filets. This halibut dish is packed with fresh flavors, making it a satisfying but light springtime dinner recipe. The filets are served over a delicate salad with burrata and a kalamata dijon dressing.

Active time: 25 minutes - Total time: 65 minutes / Serves 4

ingredients

• 1 tsp dried Herbes de Provence
• 2 Tbsp fresh lemon juice, divided
• 4 (6-ounce) wild caught halibut fillets
• Avocado oil, or ghee
• ½ tsp paprika
• ½ tsp fresh parsley, chopped
• ½ tsp fresh thyme, chopped
• ¼ cup shallots, minced
• ½ tsp Dijon mustard
• 1 tsp raw honey
• 2 Tbsp pitted kalamata olives, minced
• Burrata, quartered
• Spring salad greens

method

In a small bowl, combine herbes de Provence with lemon juice, paprika, and a pinch of salt. Rub the filets with the seasoning. In a sauté pan, heat oil over medium-high heat. Once the oil is hot, lay the fish into the pan and cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan, sprinkle with parsley, and set aside.

Add more oil to the pan and return to medium-high heat. Sauté the shallots until tender; add olives, mustard, honey, and lemon juice to the pan and season with salt and pepper. Remove from heat and let cool.

In a large bowl, toss the greens coating in the shallot mixture. Arrange salads on plates and top with filets. Add a portion of the burrata drizzled with EVOO. Serve while hot with buttered toast points.