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6
Easy
55 min
By Joanne Harris and Fran Warde
Published 2005
This is an unusual way of cooking fish, full of depth and flavour. Other varieties of fish can be used, such as salmon, brill and cod, but halibut works perfectly here, gently simmered in herbs and wine.
Peel the onions by plunging them into boiling water for a few moments then slipping off the skins. Melt the butter in a large low-sided pan, add the mushrooms and onions and cook for 5 minutes. Add the thyme sprigs, bay leaves, wine and seasoning, and simmer gently for 5 minutes. Carefully place the halibut steaks in the pan, baste with red wine, cover and cook for about 6 minutes. When the fis