Whole roasted Norwegian halibut with roast potatoes, Brussels sprouts, charred hispi cabbage, roasted carrots & samphire, served with lemon & lime butter.

Preparation: 45 minutes

Cooking: 105 minutes

Serves: 6

Ingredients

  • Whole Norwegian halibut (either fully whole or head, tail and fins removed) - 1
  • 50/50 mix of salt and sugar - 200g
  • Olive oil - 20ml
  • Garlic head – split in half - 1
  • Red onion and an orange - 1 large of each cut into quarters
  • Double cream - 600-800ml
  • Unsalted butter - 125g
  • Lemon & Lime - juice and zest of 1 each and 3 more of each for cooking & garnish
  • Mixed herbs (parsley, chives, chervil, dill) finely chopped - 30g
  • Thyme & Rosemary - small handful of each
  • To bring together – go as wild as you like with variety and volume
  • Roast potatoes
  • Brussels sprouts with chestnuts
  • Charred or roasted hispi cabbage
  • Heritage carrots finished with samphire
  • Cauliflower cheese
  • Tender stem broccoli
  • Sea salt and black pepper

Method

Full ingredients

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1. To prepare whole halibut spread half the salt and sugar mix into a roasting tray large enough to hold the fish. Place the fish on top and cover with the other half of the salt and sugar mix. Leave for 30/45 minutes and then rinse this mix off and pat the fish. (you can skip this bit but brings a slightly firmer texture to the finished dish)

2. Using the same roasting tin (cleaned) add the garlic, onion, orange, lemon, lime and herbs to form a base and then lay the halibut dark skin side up. Drizzle with olive oil and season with salt and pepper before placing in a pre-heated oven at 145oc for 1 hour. Remove and rest for 30 minutes. If the fish feels / looks quite fat in the middle – add 15 mins to this cooking time.

3. For the sauce, place the cream in a saucepan and bring slowly to just below boiling. Squeeze in the juice of 1 lime and 1 lemon, season with pepper (salt at the end), add the herbs and then slowly stir / gently whisk in the butter until well combined. Taste and re-season as / if needed.

4. Return the halibut to the oven for around 15/20 mins to bring back to temperature and then serve in the center of the table on a trivet with a jug of sauce and all the side dishes you can handle.

5. The top dark skin will easily pull away revealing the top 2 fillets. Once these are removed, the central bone can be pulled away revealing the bottom 2 fillets.

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