Flétan aux amandes et basilic avec raviolis frais

Almond and basil with fresh ravioli

Preparation: 10 minutes


Total: 25 min

Preparation time: 10 min

Cooking time: 15 min

Portions: 2 people



2 nets of Fletan 200 gr each
1 c à table de lemon juice
6 c with olive oil table
1 clove of garlic
1 c to chiselled basil table
Salt and pepper to taste
3 c trenches table
1 c at butter table
400 gr of fresh ravioli
100 gr of Parmesan cheese
100 gr of red pepper in small cubes



  1.  Marinade: In a bowl combine garlic, olive oil, basil, pepper, salt and lemon juice.
  2.  Place halibut fillets in a re-sealable bag and add half of the marinade. Seal and leave mariner in the refrigerator. Reserve the other half of the marinade.
  3.  Boil 1 lt of water for ravioli
  4.  Heat a medium-high pan, add the butter, then the halibut fillets and cook 5 minutes on each side. Remove the nets from the pan and keep them warm in the oven.
  5.  Cook the ravioli according to the indications, drain and mix with a little olive oil or butter.
  6.  Grill the almonds slightly in a frying pan and add the rest of the marinade.
  7.  Place a portion of ravioli in the centre of each plate and place the halibut millet above. Garnish with marinade to almonds, chunks of parmesan cheese, red pepper and basil.