Pan-fried Halibut, Jersey Royals, Herb and Legume Crush

Name: Pan-fried Halibut, Jersey Royals, Herb and Legume Crush
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 4-6 Jersey Royal potatoes or good quality baby new potatoes; 2 tbsp extra virgin olive oil; zest of 1 lemon zest; 1 tbsp lemon juice; 5 tbsp shredded fresh mint leaves; 75 g peas; 75 g broad beans; freshly ground black pepper; freshly ground sea salt; 1/4 large Spanish onion, thinly sliced; large bunch flat leaved parsley; 2 fillets of halibut, skin removed; handful young strawberry leaves; handful wild rocket leaves; handful fennel fronds; handful blackcurrant mint flowers; handful chive flowers; handful horseradish flowers; handful sage flowers

Laura @FeelBetter

Milton Keynes, England

Madness in England right now. I've just arrived back from a lovely week spent on a very beautiful island in the Northern Sporades, Greece and unbelievably it's been hotter here which is a bit weird, especially for May!

My herb garden has gone into overdrive and I'm now playing hopscotch to walk down the garden path as every crack between the flagstones is brimming with plants and flowers. I have picked flowers from the blackcurrant mint, chives, sage and horseradish and added to young strawberry leaves, wild rocket, fennel fronds and fresh mint also growing in the patio. Parsley is plentiful in the garden so l've picked a bunch and blitzed it with olive oil and a pinch of sea salt.

Jersey Royals have arrived and it's still spring - hoorah and I have some garden peas and broad beans.

We are very lucky to have the North Atlantic on our doorstep and the halibut caught off the coast of the Faroe Islands is fabulous. A very lovely Faroese dish is Kalvasalat (halibut salad). The halibut is cooked, flaked and mixed with mayo, sour cream and mustard and served cold on thick, crusty local rye bread. I have cut two portions of the fish, removed the skin and simply pan fried it on the bone in a little oil creating a beautiful crust. Perfect accompaniment for the beautiful Jersey Royals, garden legumes, herb salad and parsley oil.

#CookpadApron2026

Jersey Royals have arrived and it's still spring - hoorah and I have some garden peas and broad beans.

#CookpadApron2026

Laura @FeelBetter

Milton Keynes, England

Jersey Royals have arrived and it's still spring - hoorah and I have some garden peas and broad beans.

#CookpadApron2026

Jersey Royals have arrived and it's still spring - hoorah and I have some garden peas and broad beans.

Saved

Ingredients

30 minutes

2 people

4-6Jersey Royal potatoes or good quality baby new potatoes
2 tbspextra virgin olive oil
zest of 1lemon zest
1 tbsplemon juice
5 tbspshredded fresh mint leaves
75 gpeas
75 gbroad beans
freshly ground black pepper
freshly ground sea salt
1/4large Spanish onion, thinly sliced
large bunchflat leaved parsley
2fillets of halibut, skin removed
handfulyoung strawberry leaves
handfulwild rocket leaves
handfulfennel fronds
handfulblackcurrant mint flowers
handfulchive flowers
handfulhorseradish flowers
handfulsage flowers

Saved

Steps

30 minutes

1

Scrape and boil the Jersey Royals for 10-15 mins until cooked - cooking time depends on size and how fresh they are. Remove from the pan and place in a bowl. Add 1 tbsp olive oil, lemon zest/juice and mint.
2

Cook the peas and broad beans for 4 minutes, drain and add to the potatoes along with the onion slices. Season with freshly grated black pepper and sea salt. Add the leaves and gently turn the ingredients together. Top with the edible flowers.
3

Add 2 tbsp oil to a skillet and heat. Add the halibut and cook until a golden crust forms. Turn the fish over and cook until the fish just flakes off the bone.
4

Place the parsley and 2 tbsp oil on a blender with a pinch of salt and blitz.
5

Divide the potato salad between two bowls and top with the halibut. Drizzle over the parsley oil and serve.