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Halibut with Dill & Lime Sauce

Ingredients:

• 4 x 150-200g Regal Halibut Fillet portions, fresh or defrosted

Dressing:

• 100ml White Wine Vinegar
• 50ml Olive 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 10-15 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