Cermoula-basted halibut with farro

dinner · ⏱ 35 min · 4 portions · 65.0 g carbs / portion · allergens: fish, gluten

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
http://flowcooking.food/en-us/recipe/268/cermoula-basted-halibut-with-farro/