Halibut stuffed with mussels, prawns and clams

A great dinner party recipe from Ed Baines, prepare it in advance and then simply pop it in the oven while you enjoy a drink with your guests!
By Ed Baines
Halibut stuffed with mussels, prawns and clams
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 600 g halibut fillets
  • 75 g butter
  • 1 shallots, chopped
  • 1 garlic, clove, chopped
  • 250 g clams
  • 250 g mussels
  • 6 tbsp dry white wine
  • 100 g peeled prawns, cooked
  • 20 g breadcrumbs
  • 1 bunches chives, finely chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil


1. Make a slit in the side of the fillet to make a pocket.2. Melt one third of the butter in a medium saucepan and add the shallots, garlic, clams and mussels, pour in the wine and turn up the heat to full. Steam the clams and mussels for 4 5 minutes, discarding any that do not open. Strain the clams and mussels and retain the juice.3. Preheat the oven to 180?C/gas 4. Shell the clams and mussels and place them in a medium bowl, add the prawns, half the remaining butter, the breadcrumbs and chives, mix well and add the lemon juice.4. Place the stuffing in the fish. Secure with a cocktail stick and place the fish on a baking tray, drizzle with the oil, season, and bake for 12 minutes. 5. Place the reserved cooking juice in a small pan, bring it to the boil and whisk in the remaining butter.6. Drizzle the sauce over the fish and serve with sugar snap peas, spinach and new potatoes.

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