Ingredients

• 160g/5¾oz unsalted butter
• 2 x 150-200g/5½-7oz halibut steaks (on the bone)
• 1 shallot
• finely chopped
• 2 tbsp baby capers
• 1 blood orange
• juice only
• 2 tbsp fresh parsley
• finely chopped
• 1 bunch asparagus

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming
• add the fish and transfer to the oven for 6-8 minutes
• or until cooked through.
• Heat another frying pan and add the remaining butter. When the butter is foaming
• add the shallots and cook for a few minutes until softened.
• Once the butter is a nut-brown colour
• add the capers
• orange juice and parsley. Remove from the heat.
• In the meantime
• blanch the asparagus in a pan of boiling water until tender.
• To serve
• place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate.