This is an extremely simple fish dish with very little fat and lots of flavour. Virtually any white fish can be cooked in this way.


  • For the halibut

  • One 150g fillet of halibut (skin on)

  • 25g knob of butter

  • Splash of white wine

  • Sprig of rosemary

  • Salt and pepper

  • juice of half a lemon

  • For the green bean salad

  • 200g fresh green beans

  • 12 cherry tomatoes (quartered)

  • Handful of mustard leaves

  • Sprig of rosemary


  • 1.

    Squeeze the bag tightly so that as much of the air goes out as possible, then put the halibut, butter, white wine, rosemary, salt, pepper and lemon juice in. and zip up. Drop the bag into a large pan of simmering water for 10 minutes.

  • 2.

    When done, take the bag out of the pan, unzip it and take the fish out.

  • 3.

    Take the juices from the rest of the ingredients in the bag, pour them into a bowl and whisk until thick to make a sauce.

  • For the salad:

  • 1.

    Cook the green beans in a pan of boiling water for 5 minutes, so they are slightly al dente. When done, toss together with the mustard leaves, tomatoes, olive oil and lemon juice. Put it on a plate, place the halibut on top and pour the sauce over. Dress with a sprig of rosemary and serve.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 524kj
  • Fat Total 25g
  • Saturated Fat 14g
  • Protein 35g
  • Carbohydrate 31g
  • Sugar 13g
  • Sodium 1652mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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