Curry roasted halibut with morels and asparagus

Golden-roasted halibut, dusted with fragrant curry spices, rests on a bed of tender morels, asparagus, and sugar-snap peas. Each mouthful delivers delicate fish, earthy mushrooms, and a gently spiced, aromatic sauce.
By Matt Tebbutt
From Saturday Kitchen

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This dish is light, high in protein, and rich in vegetables. The aromatic curry spices and gentle use of butter bring flavour without overwhelming the health benefits of halibut and spring vegetables.

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Ingredients

For the curry roasted halibut

• 1 tsp sea salt
• 1 tsp medium curry powder
• ½ tsp ground turmeric
• 2 halibut fillets (250g each)
• 2 tbsp olive oil
• 30g unsalted butter
• 1 lime, to squeeze

For the sauce

• 300ml fish stock
• 1 tbsp sliced fresh root ginger
• 4 garlic cloves, sliced
• 1 whole green chilli
• 2 tsp cumin seeds, toasted
• 2 tsp black mustard seeds, toasted
• 1 tbsp coriander seeds, toasted and crushed
• 2 tbsp chopped coriander stalks, smashed

For the morels and asparagus

• 2 tbsp olive oil
• 3 asparagus spears, sliced into ½cm pieces
• 6 morel mushrooms, sliced
• 150g sugar-snap peas, sliced
• Salt and freshly ground black pepper

To garnish

• 1 tbsp fresh chopped coriander, leaves only
• Few drops mustard oil

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Method

1. Prepare the halibut:
   • Pre-heat your oven to 220C/200C Fan/Gas 7.
   • In a small bowl, mix sea salt, curry powder, and turmeric. Pat the halibut fillets dry, then season them well on all sides.
2. Sear and roast the fish:
   • Heat olive oil in a flameproof frying pan over medium heat. Place the halibut fillets flesh-side down and cook until they start to colour.
   • Transfer the pan to the hot oven and roast for about 8 minutes, until just cooked through.
   • Remove from the oven, add the butter, and baste the fish. Squeeze over lime juice and keep warm.
3. Infuse the sauce:
   • Combine the fish stock, ginger, garlic, green chilli, cumin seeds, mustard seeds, coriander seeds, and coriander stalks in a saucepan.
   • Bring to the boil, then simmer gently for 20 minutes to let the flavours infuse.
   • Strain the sauce through a sieve and keep warm.
4. Cook the morels and asparagus:
   • Heat olive oil in a frying pan. Sauté the asparagus pieces for 2–3 minutes to soften.
   • Add the sliced morels and cook for another 2 minutes.
   • Stir in the sugar-snap peas and cook for a few minutes more, until just tender.
   • Pour in a splash of the infused stock, taste, and season with salt and pepper.
5. To serve:
   • Spoon the morels, asparagus, and peas into serving bowls.
   • Top each with a piece of curry roasted halibut.
   • Drizzle with the aromatic sauce, scatter with fresh coriander leaves, and finish with a few drops of mustard oil for a peppery lift.

Chef’s tip:

If you can’t find morels, swap for chestnut mushrooms or shiitake for a similar earthy note.

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Suggested Wine Pairing

Majestic: Domaine Begude Terroir 11300 Chardonnay

This fresh Chardonnay offers citrus, white peach, and subtle spice, matching the halibut’s delicate flavour and the aromatic curry notes. Its gentle oak and mineral finish complement the spring vegetables and morels.

Tesco: Finest Gavi

Gavi’s crisp acidity and notes of pear and almond pair beautifully with the flaky fish and aromatic sauce, cutting through the richness and highlighting the fresh asparagus and peas.

Sainsbury’s: Taste the Difference Grüner Veltliner

This Grüner Veltliner brings white pepper, citrus, and green apple, echoing the curry spices and spring greens. Its lively, clean palate keeps the dish feeling light and elegant.

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What can you serve with this

1. Steamed basmati rice – Fluffy and light, it soaks up the aromatic sauce and balances the spices.
2. Warm naan bread – Perfect for mopping up every drop of the curry-infused sauce.
3. Crisp green salad – Adds freshness and crunch alongside the tender fish and vegetables.

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Nutri-score Health Check

This recipe scores a B on the Nutri-Score scale, making it a well-balanced, nutritious choice. Halibut is a lean source of protein and omega-3s, while asparagus, morels, and sugar-snap peas bring fibre, vitamins, and minerals. The sauce uses only a small amount of butter and olive oil, keeping saturated fat in check.

Positive Factors

• Halibut is high in protein and low in saturated fat.
• Spring vegetables provide fibre, vitamins, and antioxidants.
• Spices and fresh herbs add flavour without extra calories.

Negative Factors

• Some sodium from sea salt and fish stock.
• A small amount of butter and olive oil for richness, but used sparingly.

This Nutri-Score has been automatically calculated from the recipe ingredients and is only a guide. Enjoy this curry roasted halibut as a nourishing main, perfect for spring or any time you crave something light and full of flavour.