Halibut with Capers & Pernod

4 halibut steaks (about 200g each)
4 tbsp capers in brine, drained
4 tbsp Pernod
30 g butter, cut into 4 cubes
Juice of 1 lemon
4 slices lemon

Sea salt and freshly ground black pepper
Heat the oven to 190C.Cut 4 x 25 cm squares of greaseproof paper. Place a steak in the center of each. Season, then scatter each steak with 1 tbsp capers and 1 tbsp Pernod. Add a cube of butter, then sprinkle with lemon juice and top with lemon slice.
Scrunch up the paper to form parcels and place in a baking dish. Bake in the oven for 15-20 minutes until just firm to the touch.

Leave the stand for 5 minutes then transfer to a warm serving plate and sprinkle with capers.
Serves 4
Time to prepare 10 minutes
Time to cook 15-20 minutes
Calorie Count : 383
Fat : 13g per serving

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