Halibut With Shrimp Butter And Favetta

Simon Rimmer rings the changes by serving sea-fresh halibut with fresh and delicate-tasting bean puree
By Simon Rimmer
Halibut With Shrimp Butter And Favetta
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the shrimp butter

  • 250 g butter
  • 1/2 tsp thyme, leaves only
  • 1/2 tsp freshly ground salt and black pepper
  • 100 g potted shrimps

For the favetta

  • 400 g broad beans
  • 1 handfuls thyme, leaves only
  • 1 clove garlic, crushed
  • 1 lemon, juice only
  • 100 ml extra virgin olive oil
  • coarse salt and freshly ground black pepper

For the fish

  • 2 x 150 g halibut fillets
  • 2 seasoned flour
  • 2 tbsp butter


1. Preheat the oven to 200C/gas 6.

2. To make the butter, put the butter, thyme, shrimps, salt and pepper into a blender and process until smooth. Set aside.

3. For the favetta; blanch the beans in boiling water for no more than 2 minutes, then plunge into ice-cold water. Drain the beans and peel off the tough outer skins.

4. Put the beans, thyme, garlic and lemon juice in a blender and pulse until smooth. With the motor still running, gradually pour in the oil and blend until the consistency of hummus. Turn out into a bowl, season and set aside.

5. Coat the halibut fillets in seasoned flour, shaking off any excess. Melt the butter in an ovenproof frying pan. And cook the fish for 2 minutes on each side, before transferring to the oven for a further 3 minutes.

6. Serve the halibut in the centre of the plate with the favetta around the edge. Top with a pat of shrimp butter and serve.

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