Prep time: 5 minutesCooking time: 13-15 minutesServes: 2Skill level: For the FoodieRecipe by: Seafish
The fruit adds some lovely sweet flavours to this creamy halibut dish
Preheat the oven to 180°C/fan 160°C/gas mark 4.
Take a small ovenproof dish just large enough to take the two halibut portions. Rub the base of the dish with butter, scatter over the shallots and grapes, and lay the fish on top.
Segment the orange. Set aside half of the orange segments. Squeeze out the juice from the other half and pour the juice over the fish, together with the white wine (or apple juice). Top with a piece of buttered silicone paper, buttered side against the top of the fish.
Place the dish on the top shelf of the oven for 15 minutes or until the fish is just cooked through.
When cooked, remove the fish from the dish, set aside and keep warm. Pour the contents of the dish into a small pan and bring to the boil. Once the cooking liquid from the fish has reduced by half, add the cream and bring back to the boil. Check the seasoning and consistency of the sauce, remove from the heat and stir in the reserved orange segments.
While the sauce is reducing, steam the spinach. Serve the spinach with the halibut and sauce, garnished with fresh parsley.