Olive-encrusted halibut fillets on courgettes with red tomato and lemon sauce

Recipe from Frosta

Serves 4

Ingredients

320 g Alaskan halibut fillets
200 g courgettes
300 g tomatoes
1 small onion
0.2 l white wine
120 g sliced white bread for toasting
120 g black olive paste
olive oil
lemon olive oil
Salt and pepper
thyme
rosemary
basil

To make

1. Cut the crusts off the bread and process it to white bread crumbs in a food processor. In a bowl, combine the bread crumbs and olive paste together to produce a smooth mixture.
   
2. Peel and chop the onions and sweat them in olive oil. Add the chopped tomatoes and white wine and leave to simmer gently, placing the sprigs of thyme and rosemary in the pan for the first 10 minutes. After removing them, simmer for another 10 minutes, then purée the mixture with a hand mixer and pass through a sieve. Season with salt, pepper and lemon olive oil.
   
3. Brown the halibut fillets briefly in olive oil at a high temperature, then place them on a baking tray and spread on the olive mixture to a thickness of about 0.5 cm.
   
4. Bake in the oven at 180˚C for about 5 minutes. Meanwhile, slice the courgettes thinly, fry them and arrange them in a circle on a plate.
   
5. When it is ready, place the halibut fillets in the middle and pour the tomato and lemon sauce around them. Finally, garnish with chopped basil leaves.