You can’t beat an all-in-one
traybake for ease and speed, and a meaty fish like halibut is perfect for the
job. The tomatoes and wine will ensure the fish doesn’t dry out while cooking,
and everything in the tray will absorb all the lovely flavours of the lemon,
rosemary and garlic, making this a super-tasty midweek supper that will go down
a storm with all the family.
Ingredients 450g baby plum tomatoes 2 x 400g tins of borlotti beans, drained and rinsed 4 x 200g halibut fillets, skinned Pinch of chilli flakes 2 garlic cloves, peeled and finely sliced 1 tbsp nonpareille capers 2 rosemary sprigs, leaves finely chopped 1 unwaxed lemon, finely sliced 150ml dry white wine 3 tbsp olive oil 350g purple sprouting broccoli 100ml water 30g butter Sea salt and freshly ground black pepper Small handful of basil leaves, to serve (optional)
1 Preheat the oven to 220°C/200°C
2 Put the tomatoes and borlotti
beans into a roasting tray and season with a little salt and pepper.
3 Season both sides of the fish
with salt and pepper and place them on top of the beans and tomatoes. Sprinkle
the fish with chilli flakes, then scatter the garlic, capers and rosemary over
everything in the tray. Put the lemon slices on top, then pour over the wine and
drizzle with olive oil.
4 Place the tray on the top shelf
of the oven for 12–15 minutes, or until the fish is cooked through.
5 Meanwhile, place the broccoli in
a large sauté pan with the water and butter. Season with salt and pepper and
cook for 5 minutes, turning halfway through for even cooking.
6 When the halibut is cooked, sprinkle with the basil leaves and serve with the broccoli and crusty bread.