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Baked Fillets of Halibut with Creamy Lobster Sauce

Preparation Time15 min

Cooking Time1 hr


  • 4 tablespoons butter
  • 2 handfuls parsley
  • juice from 1 lemon
  • black or white pepper to taste
  • 6 halibut fillets, 6oz each
  • 1 1/4 cup light cream
  • 4 tablespoons butter
  • 1 teaspoon flour
  • 3 egg yolks
  • salt & pepper to taste
  • 8 ounces lobster meat, cooked, choppd


  1. Put the cream, butter, flour, egg yolks, and salt and pepper to taste into a liquidizer or food processor and whiz until smooth. Pour this into a heatproof bowl.
  2. Put the bowl in a wide pan or roasting tin containing enough gently simmering water to come halfway up the sides of the bowl and place over a low heat. Cook until the sauce thickens, stirring with a wire whisk from time to time. This will take 25-35 minutes.
  3. Meanwhile, thickly butter a wide, shallow ovenproof dish. Lay half of the parsley on the bottom, sprinkle half the lemon juice over, and grind pepper over too.
  4. Put the pieces of fish on this bed of parsley, and cover with the remaining parsley. Sprinkle over the remaining lemon juice, and grind more pepper over. Cover the dish with a lid and bake in a preheated moderate ovenat  350 degrees F until the fish is cooked.

    If you are cooking in a pyrex dish with a pyrex lid this will take 20-30 minutes, depending on the thickness of the fish. If your lid is foil, allow a longer cooking time because foil is such a poor conductor of heat.
  5. When the sauce has thickened, keep the bowl of sauce warm but off direct heat. Just before serving, stir in the lemon juice and chopped lobster meat. Serve spooned over each piece of baked halibut.

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Our family loves fish and so I am always happy to find new and interesting recipes. Initially when I read this recipe I thought it was going to be fiddly and fussy to make but, happily, that was not at all the case. It was surprisingly quick to make and absolutely delicious to eat. So much so that everyone had seconds. Next time I might make the sauce ahead of time so that the lobster flavor permeates a little more but, overall, it was a very nice meal.


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