Our halibut with parsley butter is a lovely Christmas alternative for fish lovers
- 50g (2oz) butter
- ½tbsp olive oil
- zest and juice 1 lemon
- 60g (2½oz) fine breadcrumbs
- handful finely chopped parsley
- 6 x 175g (6oz) halibut steaks
- 1tbsp seasoned flour
Heat half the butter and half the oil in a heavy-based frying pan over a high heat. Let it foam for around 30 seconds, add the lemon juice, half at first, then taste the sauce and add the other half if you want. Bubble for another minute then add the lemon zest and breadcrumbs, fry until golden and season well. Take off the heat, stir in the parsley and set aside.
Heat the remaining butter and oil in a heavy-based saucepan. Toss the halibut in the flour and fry for 3 to 4 minutes on each side or until they're cooked and beginning to flake. Serve the fish with the breadcrumb mixture scattered on top.