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  1. Home
  2. fish and seafood

Baked Lemon Halibut with Leek & Shrimp Cream

Simple, yet special for a relaxed evening for two - by Amy Sinclair
  • 15 Apr 2019
Baked Lemon Halibut with Leek & Shrimp Cream
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 2
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Easy, pleasurable cooking is the aim here. The halibut is stunning but simplicity itself!

Ingredients

50g/2oz butter

2 x 150-175g (5-6oz) halibut fillets, skinned and pin-boned

juice small lemon

1 large leek, shredded

50g/2oz cooked and peeled shrimps

75-100ml/3-3½fl oz crème fraîche or double cream

Method

  1. Heat oven to 200C/fan 180C/gas 6. Using a knob of the butter, lightly grease a small flameproof baking dish and season. 

  2. Put the halibut fillets, skinned-side up, in the dish and drizzle with half the lemon juice and 5 tbsp water. Sprinkle over a pinch of salt and cover with greaseproof paper. Bring to a gentle simmer on top of the stove before baking in the oven for 6-8 mins until just lightly springy to the touch.

  3. Meanwhile, melt half the remaining butter in a large pan, add the leek and season with salt and pepper. Cover and cook over a moderate heat for a few mins, stirring until just beginning to soften. Add the shrimps and crème fraîche and allow to gently bubble. 

  4. Spoon the leek and shrimps onto 2 plates and top with the halibut. Quickly place the baking dish on top of the stove over a rapid heat and squeeze in the remaining lemon juice while stirring in the last of the butter before spooning over and around the fish.

  • recipes for 2
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Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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