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Baked halibut with borlotti beans and tomatoes

You can’t beat an all-in-one traybake for ease and speed, and a meaty fish like halibut is perfect for the job. The tomatoes and wine will ensure the fish doesn’t dry out while cooking, and everything in the tray will absorb all the lovely flavours of the lemon, rosemary and garlic, making this a super-tasty midweek supper that will go down a storm with all the family.

Print recipe
Serves 4

Serves 4

Gluten-free

Gluten-free

Ingredients

  • 450g baby plum tomatoes
  • 2 x 400g tins of borlotti beans, drained and rinsed
  • 4 x 200g halibut fillets, skinned
  • Pinch of chilli flakes
  • 2 garlic cloves, peeled and finely sliced
  • 1 tbsp nonpareille capers
  • 2 rosemary sprigs, leaves finely chopped
  • 1 unwaxed lemon, finely sliced
  • 150ml dry white wine
  • 3 tbsp olive oil
  • 350g purple sprouting broccoli
  • 100ml water
  • 30g butter
  • Sea salt and freshly ground black pepper
  • Small handful of basil leaves, to serve (optional)

Cooking instructions

  • Preheat the oven to 220°C/200°C fan/Gas 7. 
  • Put the tomatoes and borlotti beans into a roasting tray and season with a little salt and pepper.
  • Season both sides of the fish with salt and pepper and place them on top of the beans and tomatoes. Sprinkle the fish with chilli flakes, then scatter the garlic, capers and rosemary over everything in the tray. Put the lemon slices on top, then pour over the wine and drizzle with olive oil. 
  • Place the tray on the top shelf of the oven for 12–15 minutes, or until the fish is cooked through. 
  • Meanwhile, place the broccoli in a large sauté pan with the water and butter. Season with salt and pepper and cook for 5 minutes, turning halfway through for even cooking. 
  • When the halibut is cooked, sprinkle with the basil leaves and serve with the broccoli and crusty bread.

Read more in Gordon's recipe books...

Recipes extracted from Gordon Ramsay Quick and Delicious, published by Hodder & Stoughton, £25

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