Roasted halibut with asparagus and a caper and butter sauce

1. 1

   Preheat the oven to 220C/425F/Gas 7.

2. 2

   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.

3. 3

   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.

4. 4

   Once the butter is a nut-brown colour, add the capers, orange juice and parsley. Remove from the heat.

5. 5

   In the meantime, blanch the asparagus in a pan of boiling water until tender.

6. 6

   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.

1 serving ≈ 240 g

Nutrition values are estimates. - means data is unavailable.