The watercress in this pesto is a fresh-tasting alternative to basil – the clean, peppery flavour harmonises beautifully with the halibut, wheather it is grilled or griddled. Served with a mixture of roasted vegetables, it makes a superb dish for supper a deux.

Serves: 2

Ingredients:
2 halibut steaks, each about 200 g (7oz)
Salt and black pepper
FOR THE PESTO
85 g (3 oz) watercress
2 tablesspoons pine nuts
55 g (2 oz) freshly grated parmesan cheese
5 tablespoons olive oil
3 cloves garlic
watercress leaves, to garnish

Directions:
1.Place the halibut under a moderately hot grill or on a lightly oiled griddle pan, season with salt and pepper and cook for 4-6 minutes on each side, or until cooked through.
2.To make the pesto, place the watercress, pine nuts, parmesan, olive oil and garlic in a food processor and process to a puree. Serve the salmon with the pesto, and a mixture of roasted vegetables.

Nutrients (per servings):
Calories: 665
Carbohydrate: 1g
Sugars: 1g
Protein: 49g
Fat: 52g
Saturated: 11g
Fibre: 1g