This recipe for gremolata  crusted halibut is delicious but is the stunning colour of the beetroot risotto that will catch your eye.

Preparation time will be about 10 minutes and cooking time 15 minutes. The quantities below are to feed two people.

Ingredients For Gremolata Crusted Halibut

2  halibut fillets
1tbsp olive oil
Mixed sald leaves, to serve

For the beetroot risotto

1tbsp olive oil
1 large shallot, diced
1 clove garlic, chopped
1 lean rasher smoked bacon, chopped
150g arborio or risotto rice
50ml white wine
Approx 350ml hot reduced-salt chicken stock
40g frozen peas
2 cooked beetroot, peeled and diced

For the Gremolata

Handful of fresh breadcrumbs
1tsp chopped parsley
½ clove garlic, crushed
Zest of ½ small lemon

Cooking Method For Gremolata Crusted Halibut

Mix all the gremolata ingredients together and set to one side.

To make the risotto first heat the oil in a large heavy based pan preferably with high sides. Add the shallot, garlic and bacon and cook for a few minutes, until the shallot has softened and become translucent and the bacon cooked. Add the rice and cook gently for 1 minute stir well until the grains are coated in the shallot and bacon mixture.

Add the wine, stir continuously and simmer until it’s been completely absorbed. Add a ladle of stock and simmer, stirring continuously, until all the liquid has been absorbed. Continue to add the stock a little at a time. When the rice still has a little bite left in it, add the peas and beetroot, and warm through.

Preheat the grill to medium high. Grill the halibut on both sides until the fish is cooked. Remove the grill pan from the heat. Sprinkle the gremolata over the top of the halibut fillets. Drizzle with the olive oil and return to the grill until the topping crumbs are golden.

Serve the halibut right away with the risotto and salad leaves.

This recipe and photo is from FishIsTheDish give them a visit for some more fishy recipes