Levantine-Style Halibut Fillet with Mung Beans and Yellow Bell Pepper
- Avocado oil38 ml336 kcal
- Dried dill weed4 g10 kcal
- Dried thyme8 g22 kcal
- Halibut fillet315 g287 kcal
- Mung beans78 g271 kcal
- Savory1 bunch54 kcal
- Savoy cabbage1 head189 kcal
- Sea salt3 g0 kcal
- Sweet corn2 piece155 kcal
- Yellow bell pepper3 piece97 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Levantine-inspired comfort food: tender halibut fillet paired with yellow bell pepper, sweet corn and savoy cabbage and mung beans, finished with savory and a hit of dried thyme and dried dill weed. 1. Pat the halibut fillet dry and season with sea salt, dried thyme and dried dill weed. 2. Heat avocado oil in a heavy pan and grill the halibut fillet until it develops a deep golden crust, about 13 minutes. 3. Add yellow bell pepper, sweet corn and savoy cabbage to the pan and cook until just tender, stirring in savory for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.