Prune, Almond and Parsley Topped Roast Wild Alaska Halibut
• 4 x 125-150g (5-6oz) frozen fillets wild Alaska halibut
• 25g (1oz) butter
• 4 spring onions, chopped
• 40g (1½oz) blanched almonds, chopped
• 75g (3oz) pitted prunes, chopped
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper
Preheat the oven to 190°C, fan oven 170°C, gas mark 5.
Arrange the halibut fillets on a greased baking tray. Season with a little salt and pepper.
Heat the butter in a frying pan and fry the spring onions for about 3 or 4 minutes, until softened. Stir in the almonds and cook for another minute or so, until they are lightly browned. Remove from the heat and stir in the prunes and parsley.
Share the prune mixture between the halibut fillets, spreading it over the top. Transfer to the oven and bake for 12-15 minutes, or until the fish is done. To check, test with a fork – the flesh should be opaque and should flake easily.
Cook’s tip: Try the topping on fillets of wild Alaska Pacific cod or with wild Alaska salmon for a change.