Butter-Poached Canadian Halibut with Lemon & Capers

Ingredients

• 240g Canadian halibut fillet (cut into 2 portions)
• 80g unsalted butter
• 1 small shallot, very finely sliced
• 1 tbsp capers, rinsed
• 1–2 tsp fresh lemon juice
• Chopped parsley, to finish
• Freshly ground white or black pepper

Method

1. In a wide pan, melt butter over very low heat until just liquid (do not brown).
2. Add shallots and cook gently for 2–3 minutes until soft and translucent.
3. Nestle halibut into the butter in a single layer.
4. Spoon butter over the fish and poach gently for 8–10 minutes, keeping heat low, until the fish is just set and opaque.
5. Finish with capers, lemon juice and a pinch of pepper.

To serve: Spoon butter sauce over the fish and finish with parsley. Serve with mashed potatoes, asparagus or spinach.