Halibut with Tomatoes, Onions and Capers

Ingredients for 4 people:

• 4 halibut Steaks (about 200g each)
• plain flour (to lightly coat the halibut)
• 8 fresh Italian plum tomatoes
• 2 large onions
• 2 tablespoons of capers
• 4 knobs of butter
• 2 litres of good quality vegetable stock
• parsley to garnish
• extra virgin olive oil

Lightly coat each halibut steak in flour and shallow fry on a medium heat in a little extra virgin olive oil. Once cooked for 2 minutes on each side remove the halibut steaks.

Finely slice the onions and roughly chop the tomatoes then add your onions to the pan, frying them gently until golden brown. Add your tomatoes and capers to the pan with a little vegetable stock, and once warmed through return the fish to the pan.

Cook the halibut for no more than 7 minutes whilst adding the rest of the stock, a little at a time to the pan while you do so. Finish by adding the butter and once this has melted, sprinkle your parsley over the steaks and serve immediately.

This dish is ideally served with new potatoes and broccoli spears.