Roast halibut, potato and fennel with a yoghurt béchamel and braised peppers from Under the Olive Tree: Recipes from My Greek Kitchen (page 146) by Irini Tzortzoglou

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Parmesan cheese for graviera cheese, vegetable stock for fish stock, and firm white fish fillets of your choice for halibut fillets. See recipe for a variation.

  • Pamsy on October 07, 2022

    First recipe from this book and very good. My overriding concern with this dish was to highlight the halibut loin which cost an eye watering £50 per kilo!! Quite a few steps and ingredients but not difficult. Didn't make the bechamel this time as it contains eggs but on reflection I don't think it's necessary. I topped the halibut with the breadcrumbs which was fine. The potato element was excellent (Mr P had the leftovers fried with an egg for breakfast) and I'd make that again as an accompaniment to other dishes. The peppers were a colourful addition but the star was the halibut which I roasted in the oven for a total of 10 mins. Would be a good dish for entertaining and you could use other white fish (monkfish or cod loin).

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