Halibut Season

Halibut seasoned opened mid-march.

Something I look forward to every year.

One of my favourite ways to serve halibut.

Italian style, topped with tomatoes, seasoned with 

salt, pepper and basil.

Topped with fresh breadcrumbs that were sauteed in butter

and garlic and seasoned with basil and parmesan.

Baked in a hot oven for 10 to 15 minutes or until

halibut is just cooked.

Served Ricotta Gnocchi on the side.

Topped with parmesan and butter and baked for 15 minutes

before serving.

The gnocchi are poached.  Very light, like a dumpling.

Ricotta Gnocchi

Source: http://www.notquitenigella.com

Serves 4 as an entree (4 gnocchi each) Makes 16-18

250g ricotta

1/4 finely grated Parmesan plus 1/4 cup extra for sprinkling

1/4 cup flour

1 egg

2 tablespoons Fresh chives plus extra for decorating

salt and pepper

35g butter plus 15 grams extra for dotting

Step 1 - Brush a baking dish with butter and bring a pot of water to the boil. Preheat oven 

to 190C.

Mix the ricotta, parmesan, flour and egg in a bowl and snip some chives so that it is 

speckled green. Season with salt and pepper. Shape into a gnocchi shape between two 

teaspoons.

Drop 6 at a time in the boiling water and wait til they float to the top (a minute or two). 

Using a slotted spoon drain all of the water and place on buttered baking dish. Top with 

extra parmesan and dot with the 15g of butter.

Bake in oven for 15-20 minutes until it becomes crispy at the top

Meanwhile, brown butter until it becomes nuttily fragrant. The easiest way is to heat a 

small saucepan until medium hot and add butter, it will foam up and become very quickly 

browned. Serve browned butter lightly drizzled over the gnocchi and snip extra chives and 

salt flakes to dress.