Name: Halibut in Cider
Cuisine: United Kingdom
Ingredients: 2 tbsp olive oil; 225 g/8 oz onions, chopped; 4 halibut cutlets; 1 clove of garlic, crushed; 600 ml/1 pint dry cider; salt and freshly ground pepper; 450 g/1 lb ripe tomatoes, peeled and sliced; 2 lemons; a handful of finely chopped parsley; butter

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

This is a good summer dish. Halibut is a very under-used fish. Don’t let your fishmonger cut the cutlets too thin, and be sure to use dry cider.

Ingredients

4 halibut cutlets
225 g/8 oz onions, chopped

Europe
United Kingdom
Fish course
Pescatarian
England
Gluten-free
Summer

Method

Sauté the onions gently in the oil till pale gold. Add the garlic and cook a little longer. Stir in the cider, and add salt and pepper to taste.

Put the halibut cutlets in a greased ovenproof dish, season and add the juice of 1 lemon. Thinly slice the remaining lemon and arrange over the fish. Pour the onions and cider over the fish. Place the tomatoes and chopped parsley on top and dot

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Halibut in Cider

Ingredients

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