Wild Alaska halibut has the most succulent flavour with a firm, moist texture. It tastes superb in this simple, stylish recipe. Serves 4 Preparation time: 10 minutes Cooking time: 20 minutes 4 tbsp olive oil 4 x 125-150g (5-6oz) frozen wild Alaska halibut fillets 3 courgettes, thinly sliced diagonally 1 lemon 2 tsp capers Salt and freshly ground black pepper
• Heat 2 tablespoons of olive oil in a frying pan and add the fillets of halibut. Cook them over a medium-low heat for about 20 minutes, turning once. When cooked, the flesh will be opaque and should flake easily • Whilst the fish is cooking, char-grill the courgettes. First heat a char-grill pan, then brush the courgette slices with the remaining olive oil. Cook them in batches until lightly browned, turning once • Finely grate the zest from the lemon, then thinly slice half the lemon and squeeze the juice from the remaining half • Add the courgette slices to the fish with the lemon zest, lemon slices, lemon juice and capers. Season with salt and pepper and heat for a few moments. Serve Cook’s tip: Mashed potatoes beaten with mashed butternut squash make a tasty accompaniment to the fish. Recipe from the Alaska Seafood Marketing Institute.