Halibut with Courgette and Serrano in a Lemon and Dill Cream Sauce

This recipe is based on a probably much better one from Nathan Outlaw but I have simplified it slightly and if you try it I hope you like the result.


You will need


Halibut portions skinned

4 Slices of Serrano Ham

1 Clove of Garlic

1 Echalion Shallot

Zest and Juice of 1  1/2 Lemons

1 tbs chopped Dill

1 Courgette (finely sliced in to strings on a mandolin)

200ml Fish Stock

150ml Double Cream

Olive Oil

Salt and Pepper


  1. Roughly chop the onion and garlic and place in a pan with a little olive oil. Gently sweat until the onion has softened but not coloured. Add the Dill and lemon then add in your fish stock and allow to simmer and reduce by about half before adding your cream to cook for a further 10 minutes. Squeeze in half of the lemon juice and a pinch of salt to finish.

2. In a dry pan lay the strips of Serrano flat and cook for a couple of minutes each side on a medium heat. Once done take out and lay on some kitchen paper to crisp up.

3. Lightly oil both sides of the fish and season with a little salt. Gently lay the fillets in a medium pan and cook on the presentation side first until cooked 2/3 of the way through. Flip the fish over then add a good knob of butter to the pan and continually baste the top off the fish for a couple of minutes ensuring a nice golden finish. Finally squeeze over the remaining lemon juice then take off the heat all together and allow to rest for a couple of minutes.

4. Once you have finely sliced the courgette squeeze over a little lemon juice and a pinch of salt and toss to ensure all the courgette is coated. Leave in a bowl for a couple off minutes so the lemon and salt gently cooks the flesh.

5. Finely dice the Serrano and then strain your sauce though a sieve.

6. Time to assemble. Place a ring in the middle of your bowl and lay out the courgette. Rest the fish on top then gently pour in the sauce. Finally scatter over the Serrano a few pieces of dill and a few drops of olive oil.





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