Halibut in Cider

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
  • 2 tbsp olive oil
  • 1 clove of garlic, crushed
  • 600 ml/1 pint dry cider
  • salt and freshly ground pepper
  • 2 lemons
  • 450 g/1 lb ripe tomatoes, peeled and sliced
  • a handful of finely chopped parsley
  • butter


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.