Halibut is one of my favourite fish dishes when eating out but I’ve never tried cooking it at home. What recipe would sugges

HALIBUT is the largest flat fish and can grow up to over four metres in length. It has firm, white flesh and is usually cut into steaks. You will need about 200g per person. Best simply cooked and be careful not too overcook as it can dry out. Make a fairly simple garnish and concentrate on cooking your fish to the best of your ability. I suggest doing some olive oil and garlic roasted new potatoes, some buttered samphire and some washed and steamed spinach. All lightly seasoned with salt and pepper. For your halibut portions, season lightly with salt and pepper. Heat a good non-stick pan until hot, add 25ml olive oil, then gently lay you halibut fillets into the pan. Cook for about 3 minutes, then add a few knobs of unsalted butter. Whilst cooking, tilt your pan slightly and baste your halibut with the melting butter. When the fish is lovely and golden brown, then turn your fish and cook for a further 2-3 minutes until cooked through. Remove from the pan and add a good splash of white wine, reduce then add some double cream and reduce to sauce consistency. Add a squeeze of lemon juice, some cooked brown shrimps and quarter of a bunch of chopped dill. Arrange the vegetables on a plate, add the fish, then spoon over the brown shrimp cream. Serve with a lovely glass of chilled Sauvignon Blanc.