Fillet of halibut with soft crab and dill crust

Increase the quantities of Paul Merretts recipe for an easy main course to impress your dinner guests
By Paul Merrett
Fillet of halibut with soft crab and dill crust
  • Rating:
  • Serves: 1
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 thick side halibut
  • 2 heaped tbsp fresh white unpasteurised crab meat, bones removed and flaked
  • 4 tbsp freshwhite breadcrumbs
  • 1 tbsp mayonnaise
  • 2 tsp finely chopped dill

For the tomato confit

  • 1 tbsp olive oil
  • 1 chopped shallot
  • 6 plum tomatoes
  • 1 tbsp reserved tomato juice

For the fish cream

  • 100 ml water
  • 1 fish stock cube
  • 200 ml double cream


1. Preheat the oven to 160C/gas 3. Line a baking tray with baking parchment and lay the halibut on it.

2. In a small bowl, combine the crab meat, breadcrumbs, mayonnaise and dill and mix to a paste. Spread this paste on top of the halibut and bake for 45 minutes.

3. For the tomato confit: heat the olive oil and chopped shallot in a small heavy-based saucepan. Add the tomato and 1 tablespoon of the reserved tomato juice and cook very gently for 1 hour until the liquid has evaporated, leaving a firm concassé.

4. For the fish cream: bring the water and stock to the boil in a small saucepan, add the cream and cook for 5 minutes. Beat the mixture with a stick blender to make foam.

5. To serve, put the tomato confit into pastry ring to shape it, arrange the halibut on top and spoon around the fish cream.

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