Poached halibut with heritage tomatoes

Poached halibut with heritage tomatoes

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Prep: 25 mins Cook: 15 mins plus overnight straining

A challenge

Serves 2

This fresh, light dish is perfect for a summer afternoon. If you want to add some crunch, toss in a few croutons

Nutrition and extra info

Nutrition: per serving

  • kcal516
  • fat33g
  • saturates5g
  • carbs15g
  • sugars13g
  • fibre6g
  • protein36g
  • salt7.8g
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  • 2 x 170g portions of skinless, boneless halibut fillets



    The largest flatfish in the ocean, halibut is a delicious white-fleshed fish with a firm, meaty…

For the poaching liquor

  • 100ml white wine
  • 1 rosemary sprig



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 banana shallot, sliced
  • 300ml chicken stock

For the tomato broth

  • 500g ripe tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the garnish

  • 300g mixed tomatoes, cut into different shapes and sizes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 garlic cloves, thinly sliced
  • 2 spring onions, thinly sliced
  • 50g pre-blanched and podded broad beans (100g pre-podded weight)


  1. Make the tomato broth the day before. Put the tomatoes and 1/ 2 tbsp flaky salt in a food processor and blitz to a pulp. Pour into a colander lined with a muslin cloth set over a bowl to catch the juices. Fold the cloth over the pulp and put a weight on top to help squeeze out the juices. Put in the fridge overnight to strain. Take the broth out of the fridge 1 hr before serving to bring to room temperature.

  2. The next day, toss the mixed tomatoes in a roasting tin with 1/ 2 tbsp flaky salt, the oil and garlic, then spread them out and leave for 1 hr.

  3. Next, put the wine, rosemary, shallot, stock and a good pinch of salt in a saucepan. Bring to a simmer, drop in the fish and reduce the heat so the liquid is just bubbling. Gently poach for 8-10 mins, then remove. Freeze the poaching liquor and use as a stock at a later date.

  4. Spoon the mixed tomatoes with their oil and garlic, the spring onions and broad beans into two serving bowls. Top with the cooked fish, then pour over the tomato broth.

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