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Cermoula-basted halibut with farro

Lemony, punchy cermoula gives tender halibut a silky, golden crust.
Chewy farro with broad beans tastes bright, savory, and comforting.
Dill and lime powder lift every bite—fresh, warm, and satisfying.

dinner ⏱ 35 min 520 kcal / portion 65.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Cermoula-basted halibut with farro
v5 · rb0e705f985 20260727Z1751 Cermoula-Basted Halibut 🎉 120 g farro 380 g broad bean 4 pieces halibut fillet 1 tbsp lime powder 111 ml olive oil 0.5 pieces lemon salt to taste black pepper to taste 🍳 ⏱ 20-60 min simmer farro until tender 🍳 ⏱ 2 min cook broad beans in salted boiling water, drain, refresh, and remove skins 🔥 preheat oven to 200°C 🌀 mix chermoula base with ground cumin, paprika, dried lime powder, garlic, preserved lemon skin, parsley, coriander leaves, and olive oil 🌀 season halibut fillets with salt and black pepper and place in a lined heatproof dish 🔥 ⏱ 8-10 min brush halibut with chermoula and roast until just done 🍳 mix farro, beans, dried lime powder, olive oil, lemon juice, salt, and black pepper and heat gently 🌀 divide farro mix among four plates 🍽 top plates with roasted halibut 🍽 garnish with dill and serve with a lemon wedge grind dried lime powder for farro and keep ready 1 tsp ground cumin ½ tsp paprika 1 piece garlic 2½ tsp preserved lemon skin 1 tbsp flat-leaf parsley 1 tbsp coriander leaf 1½ tbsp dill 4 pieces lemon wedge 74 ml 37 ml dill, lemon wedge
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Preparation steps

  1. simmer farro 20-60 min until tender
  2. cook broad beans 2 min in salted boiling water, drain, refresh, and remove skins
  3. preheat oven to 200°C
  4. mix chermoula base with ground cumin, paprika, dried lime powder, garlic, preserved lemon skin, parsley, coriander leaves, and olive oil
  5. season halibut fillets with salt and black pepper and place in a lined heatproof dish
  6. brush halibut with chermoula and roast 8-10 min until just done
  7. mix farro, beans, dried lime powder, olive oil, lemon juice, salt, and black pepper and heat gently
  8. divide farro mix among four plates
  9. top plates with roasted halibut
  10. garnish with dill and serve with a lemon wedge
  11. grind dried lime powder for farro and keep ready

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