Halibut Topped with Sweet Tomato & Chilli Chutney

If you love fish but are never quite sure what to do with it, this baked halibut dish is not only delicious, it’s quick and easy too.

Preparation time: 10 Minutes Cooking time: 30 Minutes
Halibut Topped with Sweet Tomato & Chilli Chutney By

You'll need

4 x 170g (6oz) halibut steaks
28g (1oz) butter
6 tbsp Sweet Tomato & Chilli Chutney or Hot Chilli & Red pepper Chutney 
1 chopped shallot
¼ pt fish stock
1 glass dry white wine
340g (12oz) courgettes cut into batons
1 tbsp chopped parsley
Salt & pepper to season

How to make

Preheat your oven to 180⁰c/gas mark 4.

Brush one side of the halibut with half of the Sweet Tomato & Chilli Chutney. Butter an ovenproof dish and put the fish in. Add the fish stock, wine and the rest of the Chutney. Bake in the oven for 15 minutes. Remove from the oven and keep warm.

In a separate pan, boil the courgettes for 5 minutes. Sweat the shallots in butter, add the juices from the fish and reduce. Stir the Chutney into the shallot mixture, or if you like it spicier, try with our Hot Chilli & Red Pepper Chutney 

Once cooked, drain the courgettes on lay them on a plate, then place the fish on top.

Add parsley to the shallot sauce, season and pour around the fish. Serve and enjoy.

 

If you love fish but are never quite sure what to do with it, this baked halibut dish is not only delicious, it’s quick and easy too.

Preparation time: 10 Minutes Cooking time: 30 Minutes

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Enhanced by our naturally delicious ingredient

  • Sweet Tomato & Chilli Chutney
  • Hot Chilli & Red Pepper Chutney

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