Halibut in Cider

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

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.


  • 4 halibut cutlets
  • 225 g/8 oz onions, chopped


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