Wild Pacific Halibut Cheeks Roasted with Carrots, Grapes & Bacon

 
Halibut Cheeks 3.jpg

By Karen Barnaby
@KarenBarnaby

Chef’s Note: Roast a pan of potatoes alongside.

 

  • 1 1/2 lbs - small orange carrots, or rainbow carrots, peeled and trimmed

  • 2 Tbsp - extra-virgin olive oil, divided

  • 1 medium - onion, peeled and sliced into 1/4 inch rings

  • 1 1/2 cups - small red seedless grapes

  • 4 slices - bacon, cut crosswise into 1/2 inch pieces

  • salt and pepper to taste

  • 1 1/4 lbs - large Wild Pacific Halibut cheeks, roughly the same size

  • 1 Tbsp - freshly squeezed lemon juice

  • 1 Tbsp - chopped fresh parsley

DIRECTIONS

  1. Heat the oven to 400ºF.

  2. Cut the carrots into 2-inch segments then halve or quarter the segments lengthwise so they’re all about ½-inch thick. If the carrots are already around that thickness, there’s no need to cut them smaller.

  3. Place the carrots on a 13 x 18-inch rimmed baking sheet and toss with 1 Tbsp olive oil, onion, grapes, bacon, salt and pepper. Place in the oven and roast for 30-40 minutes, stirring after 20 minutes until the carrots are tender.

  4. Turn the oven down to 350ºF

  5. Toss the Wild Pacific Halibut cheeks with the remaining oil and season to taste. Distribute over the carrot mixture, placing any smaller cheeks in the centre of the pan. Bake for 15 to 18 minutes, depending on the size, until the cheeks are just cooked through.

  6. Sprinkle with the lemon juice and parsley and serve immediately.

Serves 4.

Recipe copyright ©2020. All rights reserved.

Photo by Karen Barnaby

August  2020

Design