Halibut with artichokes and red wine sauce

Red wine sauce is an obvious choice to go with all different kinds of meat, but it is also wonderful with fish. Paired with creamy artichoke purée, it’s a match made in heaven – rich, indulgent, naughty.

Salting the fish has many purposes: it allows the fish to be seasoned throughout rather than just on the surface, and it also helps lock in the moisture and proteins, which in turn means you’ll have a juicy, tender piece of fish!