Sous Vide Halibut With Baked Mediterranean Vegetables and Couscous

A very healthy halibut recipe that is like a flavour explosion in your mouth!

So friends of ours gave us some halibut fillets that their family had recently caught! Thank you Sheena and Wojtek!! So I had to think of something truly special to make with them! Halibut to me feels like the ultimate in clean eating for some reason. It packs a ton of health benefits and has a delicate but amazing flavor. I really wanted to pair them with something equally healthy and fresh.... It doesn't get more clean than a Mediterranean dish! So here goes!

To get a perfectly cooked fillet, I opted to use the sous vide. This cooking technique will never over cook your food, especially with delicate fish that can be so easy to overcook. I simply seasoned the fillets with oregano and garlic powder and placed them in sealable bags which has had all the air removed!

The Anova Sous Vide cooked these in 45 minutes at 130 degrees, and they came out perfectly!

From here I moved onto roasting the veggies! I chose some asparagus, artichoke hearts, and grape tomatoes. I lightly dusted them with garlic powder and avocado oil and pre-heated the oven to 350 degrees.

But I was not done yet!!! I bought a Mediterranean blend of olives, which looked amazing and scattered them within the dish as well!

Together they were placed in the oven to bake for approximately 20 minutes, tossing occasionally throughout.

I boiled water on the stove to cook the couscous. I love this brand, they have great flavors, are 92 % organic and are rediculously easy to cook!

Once my halibut was finished cooking in the sous vide, I wanted it to broil to create a flavorful crust. Because I can't have dairy, I have started to truly love the addition of Nutritional yeast to my cooking. It gives a light cheesy flavor and the flakes, in this case also toast up to give me my desired "crust". I chose Bobs Red Mill brand!

Once I layered the Nutritional Yeast on the fish I added it to the oven, with the vegetables but changed the setting to low broil and watched this well to ensure that it did not burn!

For the fish topping, I thinly sliced raw Asparagus and chopped up some sundried tomatoes and some more cut up olives!

I sautéed the sundried tomatoes and olive slices in a pan to soften them up

Now that all of the cooking was complete, and relatively at the same time I started to create the plate presentation. But first... look at that gorgeous crust to the fish!!

Honestly the best addition was the topper and how the sliced asparagus curled on itself for the presentation! But was an absolute flavor explosion with all of the elements!

The Recipe:

Place halibut fillets in sealable bags after a light dusting of oregano and garlic powder.

remove all the air from the bags and cook in the sous vide for 45 minutes at 130 degrees.

Meanwhile preheat the oven to 350 degrees. Cut up artichoke hearts, and remove the hard stalks from asparagus and place in a baking dish with grape tomatoes and olives. Toss in some garlic powder and avocado oil and bake for approximately 20 minutes.

Once the fish is cooked in the sous vide remove from the bags and place in an oven safe dish, and coat with a dusting of Nutritional Yeast. Place in the oven with the vegetables but on a higher rack and change the stove to low broil. Consistently watch the fish at this point.

Couscous takes less than 10 minutes to make so wait an appropriate amount of time to complete this stage, I would recommend once the fish is broiling.

Cut up sundried tomatoes and slice a few olives and place in a frying pan to sauté in avocado oil to soften them up and heat! At the same time using a mandolin or peeler, slice lengthwise 2 to 3 asparagus stalks and curl.

Plate all together and serve!

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