Ingredients

• 100ml/3½fl oz olive oil
• 2 small shallots
• finely chopped
• 1 onion
• finely sliced
• 1 carrot
• cut into small cubes
• 100g/3½oz cooking chorizo
• diced
• 200g/7oz tinned butter beans
• rinsed and drained
• 50ml/2fl oz water or vegetable stock (if required)
• ½ bunch flatleaf parsley
• roughly chopped
• salt and freshly ground black pepper
• 4 halibut steaks
• bone in and skin on
• 100ml/3½fl oz olive oil
• 4 lemon wedges
• to serve

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Place a heavy-based pan over a medium heat. When hot add the olive oil
• shallots and onions and fry for 3-4 minutes
• until softened.
• Add the carrot and cook for a further 4-5 minutes
• until the onions are soft but not coloured.
• Add the chorizo and cook for five minutes
• stirring well (the oil from the chorizo should be released
• colouring and flavouring the vegetables).
• Add the butter beans and reduce the heat to very low
• to just warm the beans through (you may need to add a little water or stock at this stage).
• Finish with the chopped parsley and season
• to taste
• with salt and freshly ground black pepper.
• For the halibut
• score the skin of the halibut steaks
• then season all over with salt and freshly ground black pepper.
• Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes.
• Remove from the oven
• turn the halibut steaks over and return to the oven to roast for another five minutes
• or until cooked through.
• Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon.