Halibut with Spring Onion and Summer Squash Saute

Ingredients for Halibut with Spring Onion and Summer Squash Saute

• 8 spring onions or large spring onions, bulbs separated from tops

• 60ml (or more) olive oil, divided

• 675g assorted summer squash, cut into 1" pieces

• 1 tablespoon thyme leaves plus 4 sprigs

• Kosher salt and freshly ground black pepper

• 110g skinless halibut fillets

How to make Halibut with Spring Onion and Summer Squash Saute

Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 240ml . Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.

Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.

Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the centre, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.