Halibut With Pistachio Crust And Rhubarb Salad - cooking recipe

Ingredients

25 g pistachio, coarsely chopped
1 None lemon, zested
7-9 tbsp olive oil
400 g halibut, cut into 2 pieces
1 bunch rocket
100 g red chard
6-7 None cherry tomatoes, halved
250 g rhubarb, cut into very thin slices
3 tbsp red wine vinegar
1 None shallot, finely chopped

Preparation

Preheat oven to 400\u00b0F. Mix pistachios and lemon zest with 1-2 tbsp oil to form a paste. Coat each piece of halibut with 1 tbsp oil and place on a baking sheet lined with parchment paper. Press the pistachio crust on top and bake for 12-17 minutes.
Meanwhile mix the arugula, chard, tomatoes and rhubarb in a bowl. Make a vinaigrette by mixing the vinegar, 3 tbsp oil and shallot. Season to taste and drizzle over the salad.