Roast halibut with a walnut and parsley relish

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the roast halibut

  • 2 tbsp olive oil
  • 2 x 300g/10½oz halibut steaks on the bone
  • 4 fresh thyme sprigs
  • 1 garlic clove, smashed
  • 40g/1½oz unsalted butter
  • 1 lemon, juice only

For the walnut and parsley relish

  • 15g/½oz fresh flatleaf parsley, chopped
  • 1 lemon, zest and juice
  • 25–50ml/¾–2fl oz cider vinegar, to taste
  • 1 banana shallot, peeled and diced
  • 1 garlic clove, chopped
  • 200g/7oz wet (or dried) walnuts, toasted and chopped
  • 50g/1¾oz Parmesan, grated
  • 2–4 tbsp olive oil
  • salt and freshly ground black pepper


  1. To make the halibut, preheat the oven to 220C/200C Fan/Gas 7. Heat a large frying pan and, once hot, add the olive oil. Place the fish in the pan and cook for 1–2 minutes on each side. Add the thyme and garlic and cook for 1 minute. Transfer the fish mixture to a roasting tin and roast in the oven for 8–10 minutes. Remove from the oven, add the butter to the top of the fish and, once melted, baste over the fish. Add a squeeze of lemon juice.

  2. To make the relish, place all the ingredients, except the oil, into a mortar and bash to a rough paste with a pestle. Loosen with the oil. Season with salt and pepper and serve with the fish.

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