Halibut with Avocado and Butter Teriyaki

For chimichurri, finely chop the parsley and cilantro leaves, also finely chop half of the chili pepper. Mix them together, add olive and sesame oil, salt and a little lime juice.

Cut the avocado in half, remove the pit, and scoop the flesh out of the skin with a spoon. Make several cuts on the cut surface of each half. Marinate the avocado in chimichurri.

In a saucepan, mix the cream and teriyaki sauce, bring to a boil and transfer to a siphon. Alternatively, you can whip the cream with a mixer or leave it unwhipped — the taste of the sauce will not change significantly.

Slice the tomatoes into wedges, remove the skin, and cut them into medium cubes. Add chili sliced into rings and olive oil to them.

Cut the halibut fillet into portion-sized pieces, salt and pepper them, and place on a baking sheet brushed with olive oil, skin side up. Arrange several sprigs of thyme and the prepared avocado halves on top. Let marinate for 5 minutes while the oven preheats.

Place halibut and avocado in an oven preheated to 220 degrees in convection mode for 5 minutes.

Carefully remove the skin from the cooked halibut. In a saucepan, bring a small amount of salted water to a boil, dip the spinach leaves into it for a few seconds, then place the spinach on the halibut instead of the skin.

Arrange halibut and avocado on a plate, pipe creamy teriyaki sauce from a siphon next to it, garnish with tomato salad and fresh herbs.