Bag Poached Halibut with Green Bean Salad

Mike Robinson's innovative boil-in-the bag technique makes a great way to cook moist fish with lots of flavour and little mess
By Mike Robinson
Bag Poached Halibut with Green Bean Salad
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the halibut

  • 150 g halibut fillets, skin on
  • 25 g butter
  • splashes white wine
  • sprigs rosemary
  • sea salt and freshly ground black pepper
  • 1/2 lemon, juice

For the green bean salad

  • 200 g green beans
  • handfuls red mustard leaves
  • 12 cherry tomatoes, quartered
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • rosemary, to garnish


1. Squeeze a small zip-lock bag tightly so that as much of the air is removed as possible. Put the halibut, butter, white wine, rosemary, salt, pepper and lemon juice into it. Zip it up and cook in a large pan of simmering water for 10 minutes.

2. Remove the bag from the pan, remove the fish and keep warm. Pour the juices into a bowl and whisk until thick to make a sauce.

3. Meanwhile, cook the green beans in a pan of boiling water for 5 minutes, until slightly al dente. Drain and toss together with the mustard leaves, tomatoes, olive oil and lemon juice.

4. Spoon the salad onto a plate, top with the halibut and pour the sauce over. Dress with a sprig of rosemary and serve straight away.

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