Roast Halibut with Shrimp and Caper Sauce Recipe

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serves: 4
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 716 kCal 36%
Fat 40g 57%
  -  Saturates 22g 110%


  • 150g (5oz) butter
  • squeeze lemon juice
  • 4tsp Pernod or Ricard
  • 150 to 200g (5 to 7oz) peeled cooked shrimps
  • 2tbsp salted capers, rinsed
  • 100g (4oz) plain flour, seasoned
  • 4 x 150g (5oz) halibut fillets, or you could use turbot
  • 2tbsp olive oil
  • 400g (14oz) Jersey Royal potatoes, cooked
  • 400g (14oz) broad beans, sugar snap peas and mangetout to serve


  • Melt the butter in a small saucepan, add the lemon juice, Pernod, shrimps and capers and bubble for 2 to 3 minutes. Season to taste.

  • Put the seasoned flour onto a plate and roll the halibut in it until it is well coated. Shake off the excess flour.

  • Heat the olive oil, add the halibut (skin side down) and pan fry for 3 to 4 minutes on each side or until golden on both sides.

  • To serve, put a halibut fillet on each plate, top with the shrimp and caper sauce and serve with buttered Jersey royals and vegetables.

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(9 ratings)
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