Imagine a dish that transforms simple ingredients into a restaurant-worthy masterpiece in just 35 minutes! This panfried halibut with layers of aubergine isn't just a recipe—it's a Mediterranean escape that will transport your taste buds to coastal shores, where fresh seafood meets vibrant vegetables. Whether you're a home cook looking to impress or a food enthusiast seeking a quick yet elegant meal, this recipe promises to elevate your dining experience with its perfect balance of crispy fish, tender aubergine, and bright, zesty flavors.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 1 aubergine, sliced
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the aubergine by washing and cutting it into thin, uniform slices approximately 1/4 inch thick. Pat the slices dry with paper towels to remove excess moisture.
- Season the halibut fillets with salt and pepper on both sides. Let them rest at room temperature for 10 minutes to ensure even cooking.
- Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and carefully place the aubergine slices in a single layer. Cook for 2-3 minutes on each side until golden brown and slightly crisp. Remove and set aside on a paper towel to drain excess oil.
- In the same skillet, add the remaining olive oil. When the oil is hot, place the halibut fillets skin-side down (if applicable). Cook for 3-4 minutes until the bottom is golden and crisp.
- Gently flip the halibut and cook for an additional 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the fish is cooking, arrange the aubergine slices in an overlapping pattern on serving plates, creating a base for the halibut.
- Place the cooked halibut fillets on top of the aubergine layers. Squeeze fresh lemon juice over the fish and garnish with finely chopped fresh parsley.
- Serve immediately, ensuring the dish is hot and the fish is moist and flaky.
Tips
- Pat your halibut and aubergine slices completely dry before cooking to ensure a beautiful golden-brown crust.
- Use a non-stick skillet and maintain medium-high heat for optimal caramelization.
- Let the halibut rest at room temperature before cooking to ensure even heat distribution.
- Don't overcrowd the pan—cook aubergine and fish in batches if necessary to maintain proper temperature.
- Use a meat thermometer to check that halibut reaches the safe internal temperature of 145°F (63°C).
- Fresh parsley and lemon juice are key to brightening the final dish—don't skip these finishing touches!
- Serve immediately to enjoy the perfect texture of crispy fish and tender aubergine.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 14g
Protein: 34g
Fat: 18g
Saturated Fat: g
Cholesterol: 80mg
