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1. Boil the Jerseys until tender. Meanwhile, make the sauce. Put the white wine vinegar and wine in a pan with the shallots. Reduce the liquid to 1 tbsp then gradually whisk in the butter over a low heat until you have a smooth sauce. Stir in the capers and keep warm.
2. Gently crush the potatoes with a fork then add the butter and parsley and season well.
3. Heat a little oil and a knob of butter in a non-stick frying pan, add the halibut pieces. Cook for 3 minutes until slightly golden then turn over and continue to cook for another couple of minutes.
4. Serve the halibut on a bed of crushed potatoes with the sauce spooned over.

488 kcalories, protein 29.4g, carbohydrate 21g, fat 32 g, saturated fat 17.9g, fibre 1.5g, salt 0.96 g

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• knickers

  26 March 2008

  knickers rated and commented on this recipe

  

  deliscious ! did it for a dinner party , andf everyone loved it, and it was so quick but packed with flavour !

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• joeytee

  04 November 2008

  joeytee rated and commented on this recipe

  

  this recipe is so easy to make and really tasty but i think it needs something added to it for extra "zing" - i don't know what. Certainly we enjoyed it (and tried not to think about the amounts of butter, mmm!)

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• Stavrosian

  30 April 2009

  Stavrosian rated and commented on this recipe

  

  Very nice, elegant dish which allows the quality of the halibut and the jersey royals to speak for themselves with only subtle enhancements. I'd be happy to serve this to guests any time, and that's always a pleasure to say about anything this quick and easy to make.

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• Steven Moonan

  29 September 2009

  Steven Moonan commented on this recipe

  You can do this recipe with other kinds of white fish. I can't buy halibut where I live (Mexico) so I use sea bass. Also, you can forget asking for Jersey royals here. Plain old spuds work fine.

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Ingredients

• 500g Jersey Royal potatoes
• 25g butter , plus extra
• a small bunch parsley , chopped
• 4 skinless pieces halibut fillet
• olive oil

CAPER BEURRE BLANC

• 1 tbsp white wine vinegar
• 3 tbsp white wine
• 2 shallots , finely chopped
• 100g unsalted butter , chilled and cubed
• 1 tbsp capers

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 500g Jersey Royal potatoes
• 25g butter , plus extra
• a small bunch parsley , chopped
• 4 skinless pieces halibut fillet
• olive oil

CAPER BEURRE BLANC

• 1 tbsp white wine vinegar
• 3 tbsp white wine
• 2 shallots , finely chopped
• 100g unsalted butter , chilled and cubed
• 1 tbsp capers

488 kcalories, protein 29.4g, carbohydrate 21g, fat 32 g, saturated fat 17.9g, fibre 1.5g, salt 0.96 g

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