Baked Halibut with a Pumpkin Crust

This dish is certainly not one to waste flavour, and the pumpkin, seeds and all, gives a selection of tastes and textures to top the fish. The pumpkin is also helped along by wholegrain mustard. (If you’re not over-keen on mustard, then simply omit from the recipe.)

Cod fillet can also be used in this recipe, but halibut is certainly first choice, having a close-flaked flesh that holds together very well while cooking.

I’m serving this dish with a white-wine cream sauce and