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Roasted halibut with spinach and watercress sauce, healthy sweet potato chips and wild mushrooms


  • Healthy sweet potato chips

  • 1 sweet potato – chopped into chips and par boiled

  • extra virgin olive oil

  • sea salt and freshly ground pepper

  • few springs of rosemary or thyme

  • Halibut

  • 180g Halibut fillet

  • sea salt and freshly ground black pepper

  • olive Oil

  • 1 lemon

  • Sauce

  • small handful of spinach

  • small handful of watercress

  • small handful of flat leaf parsley

  • small handful of tarragon

  • 1 tbsp crème fraiche

  • sea salt and freshly ground black pepper

  • ½ lemon

  • extra virgin olive oil

  • Mushrooms

  • extra virgin olive oil

  • 1 clove garlic – finely chopped or crushed

  • handful of mixed wild mushrooms

  • sea salt and freshly ground black pepper


  • 1.

    Preheat the oven to 200C. Toss the parboiled sweet potato pieces in a roasting tray in some olive oil, salt and pepper and sprinkle over a few sprigs of thyme or rosemary.

  • 2.

    Place the chips in the oven and leave to roast for around 15 – 20 minutes.

  • 3.

    Heat an oven proof frying pan on a high heat.

  • 4.

    Season the fish with some salt and pepper and a little olive oil

  • 5.

    Fry skin side down so that the skin crisps up. Throw in two lemon halves

  • 6.

    While the skin is frying, boil a pan of water.

  • 7.

    When the fish skin is crisp turn the fish over and place the frying pan with the fish in the oven and allow to cook for about 10 minutes

  • 8.

    Blanch the spinach and watercress for around 30 seconds in the boiling water, refresh in iced cold water, then drain and wring out all the excess water in kitchen paper.

  • 9.

    Chop the parsley, tarragon, spinach and watercress and mix together in a bowl with the crème fraiche, salt and pepper and zest of half a lemon

  • 10.

    Heat another frying pan on a high heat, , then add a good splash of olive oil, add the crushed garlic and mushrooms and fry until browned & softened.

  • 11.

    Remove the fish from the oven – check it is cooked through

  • 12.

    Remove the chips from the oven

  • 13.

    Serve the fish with the chips next to them, spoon the fried mushrooms next to the fish so they top it slightly, spoon over a little of the sauce and serve with the roasted lemon half.

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