Halibut with Dill & Lime Sauce

Ingredients

4 x 200g Regal Halibut Fillets, fresh or defrosted

Dressing

100ml White wine vinegar

50ml oive oil

2 x 15ml spoon Lime pickle

2 x 15ml spoon Chopped dill

70g butter

Salt & pepper

Spinach and lime wedges to garnish

Method

1) Preheat the oven to 200°C/375°F/Gas Mark 6

2) Mix the marinade ingredients; pour over the fish and leave to marinate for 15 minutes.

3) Place the fillets in an ovenproof dish (retain the marinade) and roast for 10-12 minutes.

4) Meanwhile melt the butter in a saucepan, add the marinade and heat through, whisking thoroughly until the sauce thickens.

5) Season and serve on a bed of spinach drizzled with the sauce.


NB If a more subtle flavour is required; reduce the quantity of lime pickle to suit.

Serves: 4

Provided By: Sea Fish Authority