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(Photo: Erik Putz)
Roasted asparagus and a savoury rhubarb sauce make dinner a quick, healthy and colourful ode to spring.
500 g halibut, in 4 pieces
1 tsp olive oil
1/4 tsp hot-red-chili-flakes
1/4 tsp salt
500 g asparagus, trimmed, about 1 bunch
1 tsp olive oil
fresh pepper
4 slices bacon, finely chopped
2 cups chopped rhubarb
1/3 cup brown sugar
2 tbsp red-wine vinegar
1 tbsp butter
PREHEAT oven to 450F. Spray a large baking sheet with oil. Pat halibut dry with paper towels. Brush with olive oil and sprinkle with hot-red-chili flakes and salt. Arrange skin-side down on 1 side of prepared sheet. Toss a bunch trimmed asparagus with olive oil on other side of baking sheet. Season with fresh pepper. Roast in centre of oven until a knife tip inserted into thickest part of fish and held for 10 sec feels warm, about 10 min.
COOK bacon slices in a medium frying pan over medium-high, until crisp, about 5 min. Transfer to a paper-towel-lined plate. Drain and discard fat. Return pan to medium. Add chopped fresh rhubarb, brown sugar and red-wine vinegar. Cook until rhubarb starts to break down and sugar dissolves, about 3 min. Stir in butter and bacon and gently boil until sauce is thickened, about 8 min. Drizzle sauce over halibut.
Calories 415, Protein 30g, Carbohydrates 25g, Fat 22g, Fibre 3g, Sodium 475mg.
Excellent source of Folate.
Get more of our best rhubarb recipes.