This halibut recipe by the Lincolnshire Chef is sure to impress any seafood lover – pan-fried meaty fish teamed with delicate mussels, crushed new potatoes and a whole lot of flavour.

For the Halibut

  • 2 Halibut fillets
  • 25g Butter
  • 2tbsp Rapeseed Oil
  • Salt & Pepper to season
  • For the Potatoes
  • 2 Spring Onions
  • 8 New Potatoes, boiled and cooled
  • 1 small bunch Asparagus, cooked in boiling water for 1 ½ minutes
  • Handful of Samphire

For the Mussels

  • 500g clean Mussels
  • 160ml Cream
  • 1 Shallot, finely diced
  • 2 Garlic cloves, finely chopped
  • 1 sprig Rosemary
  • 1 sprig Thyme
  • 125ml Dry White Wine

Take a heavy based pan and place onto a medium heat. Add a tsp rapeseed oil and add the shallot and garlic. Sauté for one-to-two minutes before adding 10g butter.

Add the mussels and wine, before covering with a lid, letting the mussels steam for three minutes. Place through a sieve and leave the mussels in a separate dish, discarding of any mussels which haven’t yet opened. Place the liquid back into the pan and on a high heat, reduce the liquid by half. Add the cream, rosemary, and thyme and leave to simmer.

Add the mussels back into the pan, once you’re ready to serve.

To cook the halibut, season the skin with salt and pepper and place into a hot pan with remaining rapeseed on a medium heat, cooking for five minutes, until the halibut fillets have cooked through and the skin’s crisp.

Once cooked, remove the fish from the pan and leave to one side. Add the remaining butter, cooked new potatoes, spring onion, asparagus, and samphire and cook for one minute.

Crush the new potatoes with a pinch of salt and place onto your plates. Place the fish, spring onion, asparagus, and samphire and serve with mussels and the creamy sauce.