Grilled Halibut Niçoise with Market Vegetables

Ingredients for Grilled Halibut Niçoise with Market Vegetables

• 4 large eggs

• 675g skin-on halibut fillets

• 2 tablespoons plus 60ml olive oil

• Sal kosher, pimenta moída na hora

• 900g mixed vegetables (such as spring onions, garlic scapes, Romano beans, halved small aubergines, halved baby or new potatoes)

• 4 cups torn lettuce leaves (such as cos, red leaf, or butter)

• 230g Sun Gold tomatoes, halved

• 1 bunch small breakfast radishes, trimmed, halved lengthwise

• 240ml Green Olive Tapenade

Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.

Prepare a grill for medium-high heat. Rub halibut with 2 tablespoons oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5–8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.

Toss vegetables with remaining 60ml oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for spring onions and garlic scapes, 4 minutes for Romano beans, 8–10 minutes for aubergines, 10–15 for potatoes). Transfer to a plate as they are done.

Carefully peel and halve eggs (yolks will still be a bit loose in the centre). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

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