Greenland halibut with “green scales” and a warm basil vinaigrette

Ingredients

• 4 halibut fillets or steaks, 150 g (5 oz.) each
• 45 ml (3 Tbsp) olive oil
• 450 g (1 lb) zucchini, cut into thin wheels
• A few blades of chives
• Salt and pepper
• For the crushed tomatoes:
• 1 shallot, chopped
• 2 cloves of garlic, chopped
• 45 ml (3 Tbsp) olive oil
• 1 kg (2.2 lb) tomatoes, peeled, seeded, and diced
• 15 g (1 Tbsp) basil, chopped
• For the basil vinaigrette:
• 125 ml (½ cup) olive oil
• 15 g (1 Tbsp) basil, chopped
• Juice from a half a lemon

Preparation

For the crushed tomatoes

• In a pot, sauté the shallot and garlic in olive oil.
• Add the tomatoes and let simmer until the water from the vegetables has evaporated (approx. 15 minutes).
• Add basil, salt and pepper. Set aside.

For the basil vinaigrette

• Mix the ingredients.
• Salt and pepper. Set aside.
• In boiling water, blanch the zucchini wheels for 1 minute. Shock with cold water and drain.
• Lay the halibut in an oiled baking dish. Salt and pepper.
• Lay the zucchini slices on top of the fish by overlapping them so that they look like fish scales.
• Brush with oil and bake in the oven at 190°C (375°F) for 12 minutes.
• In a bowl, transfer the crushed tomatoes, place the halibut on top and drizzle with vinaigrette after warming it for a few seconds in the microwave. Garnish with a few blades of chives.