|Sterling White Halibut Caprese
This course serves four, and is an excellent starter – you can prepare everything but the fish ahead, and finish a delicious course in no time, while your party is watching.
700 grammes of Sterling White Halibut filet
1 box of red cherry tomatoes
1 box of yellow cherry tomatoes
8 garlic cloves
3 eating spoons of good olive oil
Sugar and salt
Take the skin of all the tomatoes (by dipping them in hot boiled water) and put a mix of sugar and salt over them.
Bake the garlic in sunflower oil for 30 minutes at 180 C degrees
Bake the tomatoes at 100 C degrees for approximately 1,5 hours
Cut the fish into serving portions, and roast the fish in olive oil in a frying pan on middle heat for about 1 ½ minute on each side. Let the fish rest a bit before serving.
Make a salad on each dish of the tomatoes, garlic and fresh basil