Hippoglossus stenolepis

When purchasing halibut, the flesh should be shiny not dull, and it should be odorless. Don't be afraid to ask to smell the fish before you purchase it, and remember, if you can smell the fish counter before you see it, don't buy anything but vegetables!

Olives and tomatoes tossed with extra virgin olive oil are a wonderful addition to this dish.

Parmesan tuiles
1 large wedge parmigiano-reggiano cheese

Arugula purée

2 cups arugula leaves (no stems)
1 to 2 tablespoons vegetable stock
1 tablespoon extra virgin olive oil

Halibut

4 pieces (each 5 to 6 ounces) halibut
Kosher salt
1 tablespoon unsalted butter

1.   To prepare the parmesan tuiles, preheat the oven to 350°F. Using a vegetable peeler, shave four or eight 1/2-inch-wide strips, each about 6 inches long, from the wedge of cheese. Lay the cheese strips in a single layer, and not touching, on a parchment-paper-lined baking sheet and bake for 3 to 4 minutes or until they begin to turn golden at the edges. Let cool on the baking sheet.

2.   To prepare the arugula purée, blanch the arugula leaves in boiling salted water for 1 minute then immediately refresh in ice water. Drain the leaves and purée in a blender (not a food processor) with 1 tablespoon each of stock and oil until smooth, adding a little extra stock, if necessary, to achieve a smooth consistency. Avoid leaving the purée in the blender for too long as the heat from the motor will cause it to darken to an unattractive color.

3.   To prepare the halibut, preheat the oven to 400°F. Season the halibut with salt to taste. Melt the butter in a heavy bottomed ovenproof skillet then place the halibut in the skillet, skin side up. Transfer the skillet to the oven and roast for 6 minutes, depending on the thickness of the fish. Remove the fish from the oven while slightly underdone; the residual heat in the skillet will cook the fish to perfection.

4.   To serve, spoon the arugula purée on 4 plates and top with a piece of halibut. Garnish each plate with 1 or 2 tuiles.
Serves 4