Grilled Halibut Niçoise with Market Vegetables

Ingredients for Grilled Halibut Niçoise with Market Vegetables

• 4 large eggs

• 675g skin-on halibut fillets

• 2 tablespoons plus 60ml olive oil

• Kosher salt, freshly ground pepper

• 900g mixed vegetables (such as spring onions, garlic scapes, Romano beans, halved small aubergines, halved baby or new potatoes)

• 4 cups torn lettuce leaves (such as cos, red leaf, or butter)

• 230g Sun Gold tomatoes, halved

• 1 bunch small breakfast radishes, trimmed, halved lengthwise

• 240ml Green Olive Tapenade

How to make Grilled Halibut Niçoise with Market Vegetables

Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.

Prepare a grill for medium-high heat. Rub halibut with 2 tablespoons oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.

Toss vegetables with remaining 60ml oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for spring onions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for aubergines, 10–15 for potatoes). Transfer to a plate as they are done.

Carefully peel and halve eggs (yolks will still be a bit loose in the centre). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

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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.