Halibut with Broccoli

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


200g small broccoli florets (fresh or frozen)
30g finely ground almonds (use blender to grind or purchase “almond meal”)
2 tsp. chopped fresh tarragon or basil (or 1 tsp. dried)
1 tbsp. olive oil or coconut oil
1lb halibut fillets
110ml chicken broth or fish stock
Fresh or dried basil for garnish
75ml lemon juice


Steam broccoli until slightly tender, but not too soft. Set aside.

In a small bowl, mix herbs with ground almonds. Dip each halibut filet into the almond mixture. Heat olive or coconut oil in a large skillet, over medium heat, and sauté halibut for about 4 minutes on each side depending on thickness. Transfer to serving dish and cover with foil to keep warm.

Add ½ cup of broth or stock to skillet and stir in broccoli to reheat. Add lemon juice and season to taste with salt, if needed, and pepper. Spoon broccoli with juices on top of halibut filets, garnish with sprinkle of basil and serve immediately.

Serves 4.

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