Seared Halibut with Vegetable Crisps and Olive Oil Smashed New Potatoes
- 1 aubergine/eggplant, cut paper thin
- 1 courgette/zucchini, cut paper thin
- 2 to 4 tablespoons flour
- 1/2 red chili, finely minced
- 6 sprigs fresh thyme, leaves reserved
- 2 teaspoons Maldon salt
- Vegetable oil for frying
- Heat the vegetable oil to 175 degrees C.
- Toss the vegetable crisps with flour, and dust off the excess.
- Fry in batches until very golden and crisp.
- Remove to drain on paper towel.
- Sprinkle with the salt, thyme, and chili.
- Mound on top of the fish.
For the Fish:
- 750 grams halibut, steaks or fillets, skin on
- 2 tablespoons olive oil
- Lemon wedges for serving
- Season the fish with salt and pepper.
- Heat the oil on medium-high heat.
- Sear the fish 4 minutes per side.
For the Olive Oil Smashed New Potatoes:
- 750 grams new potatoes
- 1/4 cup olive oil
- Quarter the potatoes, and put them in a large pot of cold water. Cover, and bring to a boil. Salt the water.
- Cook the potatoes until they are fork tender. Drain, and return to the hot pot.
- Add the olive oil to the potatoes and smash lightly. Season with salt and pepper.