Course: Main
Servings: 4 people
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients:

• Halibut fillets - 4 x 200 gram
• Carrots - 2 (shredded into long wide ribbons)
• Courgettes - 2 (shredded into long wide ribbons)
• Fish stock - 150 ml
• Unsalted tutter - 50 grams
• Lime - 1 (rind and juice)
• Maldon salt and fresh ground black pepper -

Instructions:

1. Make fish stock, from skin and bones. Put bones into a pan with a glass of dry white wine,500mls water, a few parsley stalks,1 bayleaf and a small amount of sliced leek. Bring to the boil and simmer for 10 minutes. Strain and cool
2. Lightly butter an oven proof dish and place the halibut fillets into it.Cover with previously made fish stock and poach in the oven 375f/ 190c/ gas mark 5 for 5-7 minutes until just cooked.
3. Meantime,steam the carrots and courgettes for 1-2 minutes, remove and run under cold water to refresh.
4. Strain the fish stock off the fish into a heavy based saute pan. Keep the fish covered and in a warm place.Add the lime rind and the vegetables, heat through and using tongs remove the vegetables and place on a warm plate. Place the fish on top.Keep warm. `
5. Turn the heat up under the sauce ,add lime juice and butter,move the pan about and reduce until glossy. Season and pour over the fish and serve.

It is a good idea to either buy a fish and fillet it yourself, so that you have the bones and skin for stock. If you do not know how to do this and the fishmonger does it for you do not forget to ask for the bones and skin so that you can make your own stock.

The dish is very good served with a Red Camargue rice.