Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture.
- 160g/5¾oz unsalted
- 2 x 150-200g/5½-7oz
halibut steaks (on the bone)
shallot, finely chopped
- 2 tbsp baby
blood orange, juice only
- 2 tbsp fresh
parsley, finely chopped
- 1 bunch
Preheat the oven to 220C/425F/Gas 7.
Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and transfer to the oven for 6-8 minutes, or until cooked through.
Heat another frying pan and add the remaining butter. When the butter is foaming, add the shallots and cook for a few minutes until softened.
Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.
In the meantime, blanch the asparagus in a pan of boiling water until tender.
To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate.