Halibut is defo one of my favourite fishes and as it is a flat fish the flavour is beautiful and delicate. It is so meaty and as it is a large flat fish you get a really decent fillet. As it’s not the cheapest fish in the world I do go all out. So drenching it in beautiful butter and shrimps is perfect. Jerusalem artichoke are in season at the moment and the make the most silky smooth puree and it worked perfectly with the fish and sauce.
Ingredients (serves 2)
- 300g halibut fillet, cut in half
- 70g brown shrimp
- 50g butter, cut in half
- 1 tbsp capers
- Juice ½ lemon
- Seasoning to taste
Directions
- Melt one half of the butter in a frying pan. Add the halibut fillets skin side down. Cook for 3 minutes, flip and cook for a further 3 minutes. Remove from pan and cover with foil to keep it warm and so it can rest.
- In the same pan add the other half of butter and melt. Once melted, add the shrimp and cook for 30 seconds add in the capers and cook for a minute so the sauce will be hot. Taste to check the seasoning as you might not need any salt. Finish off with a squeeze of lemon.
- Place the halibut fillets on a serving plate and spoon over the sauce. Enjoy. 😊
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