Name: Baked Halibut with a Pumpkin Crust
Cuisine: British
Ingredients: 50 g (2 oz) dried pumpkin seeds; 25 g (1 oz) butter; Salt and pepper; About 250 ml (8 fl oz) Basic White-wine Fish Sauce, to serve; 1–2 tablespoons wholegrain mustard; 1 small golden (orange-fleshed), pumpkin (450 g/1 lb of flesh will be needed; any remaining can be used for soup); 8 baby leeks or 3–4 medium leeks; Butter; 2 tablespoons water; 4 X 175–225 g (6–8 oz) halibut fillet portions, skinned

Preparation info

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

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