Wild Alaska Halibut with Lemon, Capers and Chargrilled Courgettes
• 4 tbsp olive oil
• 4 x 125-150g (5-6oz) frozen fillets wild Alaska halibut
• 3 courgettes, thinly sliced diagonally
• 1 lemon
• 2 tsp capers
• Salt and freshly ground black pepper
Heat 2 tablespoons of olive oil in a frying pan and add the fillets of halibut. Cook them over a medium-low heat for about 20 minutes, turning once. When cooked, the flesh will be opaque and should flake easily.
While fish is cooking, char-grill the courgettes. First heat a char-grill pan, then brush the courgette slices with the remaining olive oil. Cook them in batches until lightly browned, turning once
Finely grate zest from the lemon, then thinly slice half the lemon and squeeze the juice from the remaining half.
Add courgette slices to the fish with the lemon zest, lemon slices, lemon juice and capers. Season with salt and pepper and heat for a few moments. Serve.
Cook’s tip: Mashed potatoes beaten with mashed butternut squash make a tasty accompaniment to the fish.