Pan-Fried Halibut, Beetroot Pesto and Wilted Red Chard

Ingredients:

2 x 6oz halibut
100g red chard
Beetroot cress
Knob of butter

For the pesto:

1 x medium beetroot peeled & cooked until tender (approx.35mins)
30g grated parmesan
25g pine nuts
½ clove garlic
Juice of ½ a lemon
30ml olive oil
Salt
Pepper

Method:

Chop the beetroot into chunks and blend with the rest of the pesto ingredients until smooth.

Heat a little oil in a non-stick pan and add the halibut. Leave for 4 mins and then turn and leave for 3 mins. Set aside. In the same pan wilt down the chard.

To serve place the chard on a warm plate, place the fish on top, add some beetroot pesto and garnish with beetroot cress and a drizzle of olive oil.