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.
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 with butter.
Bake in a preheated oven at 180°C/350°F/Gas 4 for 20 minutes. Serve hot.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.