Steamed halibut with parsnip purée and olive-caper gremolata

Name: Steamed halibut with parsnip purée and olive-caper gremolata
Ingredients: 14 oz parsnips; 3 1/2 oz jarred pitted Kalamata olives; 3 1/3 tbsp capers; 1 lemon; 10 1/2 oz halibut fillets; 1/3 cup milk; 2 tbsp butter; 3 tbsp olive oil; 1 clove garlic; 1 1/2 tbsp parsley; 3.2 tbsp mint; 1/4 tsp ground nutmeg; salt; pepper; water

www.kitchenstories.com

A healthy weeknight meal that’s anything but boring, try our savory parsnip purée with steamed halibut.

Keywords

steaming
Brand Content
no refined sugar
weeknight dinner
main
gluten free
fish
alcohol free
savory
for four
dairy
herbs
vegetables
autumn
winter
base
in-season
Zwilling
next125 mustard

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