Halibut meunière with asparagus and quinoa

Ingredients

For 1 serving

• Halibut180 g
• Rice flour10 g
• Butter10 g
• Asparagus180 g
• Quinoa55 g
• Extra virgin olive oil5 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

In season: March – May

Method

1. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil and cook covered over low heat for 15 minutes, until the water is absorbed.
2. Meanwhile bring two fingers of water to the boil in a pan with a steamer basket. Wash the asparagus, remove the woody base and steam, covered, for 6 minutes, until tender but bright green; dress with the oil and a pinch of salt.
3. Pat the halibut dry, season with salt and pepper and dust with the rice flour, shaking off the excess.
4. In a non-stick pan melt the butter over medium heat until foamy, without letting it darken, and cook the fish for 3 minutes per side, until golden and opaque in the centre.
5. Add the lemon juice and swirl the pan for 30 seconds, until the juices turn into a light sauce.
6. Serve the halibut with its sauce, the asparagus and the quinoa.