Method
Melt the butter in a small saucepan, add the lemon juice, Pernod, shrimps and capers and bubble for 2 to 3 minutes. Season to taste.
Put the seasoned flour onto a plate and roll the halibut in it until it is well coated. Shake off the excess flour.
Heat the olive oil, add the halibut (skin side down) and pan fry for 3 to 4 minutes on each side or until golden on both sides.
To serve, put a halibut fillet on each plate, top with the shrimp and caper sauce and serve with buttered Jersey royals and vegetables.
Ingredients
- 150g (5oz) butter
- squeeze lemon juice
- 4tsp Pernod or Ricard
- 150 to 200g (5 to 7oz) peeled cooked shrimps
- 2tbsp salted capers, rinsed
- 100g (4oz) plain flour, seasoned
- 4 x 150g (5oz) halibut fillets, or you could use turbot
- 2tbsp olive oil
- 400g (14oz) Jersey Royal potatoes, cooked
- 400g (14oz) broad beans, sugar snap peas and mangetout to serve
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Jessica Ennis-Hill just combined lemon yellow trousers with the 2025 summer nail trend we'll be jumping on
Dame Jessica Ennis-Hill's outfit was pure summer and we love the contrast of her pastel yellow trousers and vivid orange nail polish
By Emma Shacklock Published
-
Reese Witherspoon's dainty summer dress has us stocking up on spring florals
Blue skies, sunshine and a floral summer dress - the recipe for a dreamy day
By Charlie Elizabeth Culverhouse Published
-
My favourite Zara sandals are back again for spring/summer - only this time they're available in white
It might still be too chilly for sandals yet, but trust me these will be sold out soon
By Caroline Parr Published