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Halibut with prawns, fennel and samphire

Roast Halibut with Prawns and Samphire

How to roast white fish - pan-frying then roasting thicker fillets of fish is an easy way to produce chef style dishes at home

Course Dinner, Main
Cuisine British
Keyword halibut, prawn, samphire
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 670 kcal
Author Fiona Maclean


  • 2 medium fillets of halibut around 175 grams each
  • 100 grams samphire
  • 2 banana shallots
  • 1 large head of fennel
  • 100 millilitres vermouth or white wine
  • 1 table spoon olive oil
  • 1 teaspoon paprika
  • 10 grams butter
  • 8 peeled prawns
  • salt and pepper


  1. Heat the oven to 160C fan or 170C

  2. Prepare the fennel by trimming out the core and slicing the bulb as finely as possible

  3. Peel and finely chop the shallots

  4. Melt the butter in a heavy-based pan and stir through the fennel and shallots.

  5. Cook gently on the hob for 5-10 minutes until both shallots and fennel have softened a little.

  6. Pour in the wine or vermouth, bring to a gentle simmer and put the mixture into the oven

  7. Put the samphire into a bowl of freshly boiled water and leave to blanch for 2-3 minutes before draining and putting to one side

  8. Heat half a tablespoon of oil in the skillet until it is lightly smoking.

  9. Add the fish and press down gently with a spatula for 10-15 seconds, then cook for a further few minutes.

  10. Mix the remaining oil with the paprika and a little salt and pepper.

  11. Pour it over the fish and baste well.

  12. Add the prawns and put the skillet in the oven

  13. Cook for 5-10 minutes until the fish and prawns are cooked through

  14. Take out of the oven and stir through the samphire to cook in the residual heat

  15. Put half the fennel mixture in each bowl and top with the fish and prawns

  16. Garnish with fennel fronds and serve