Roast halibut with butter beans and chorizo


  • 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 
  • ½ bunch flatleaf parsley, roughly chopped
  • salt and freshly ground black pepper
  • 4 Halibut Fillets (skin on)
  • 100ml/3½fl oz olive oil
  • 4 lemon wedges to serve


  1. Preheat the oven to 220C
  2. Add the olive oil, shallots and onions to pan over a medium heat and fry for 3-4 minutes. Add the carrot and cook for 4-5 minutes. Then add the chorizo and cook for a further 5 minutes, stirring well. 
  3. Add the butter beans and reduce the heat to very low (You just want to warm through the beans). You can add the water or stock if needed here. Finish with the parsley and season.
  4. Score the skin of the Halibut and season with salt and pepper.  Rub with plenty of olive oil and place skin down into a hot oven proof pan over a medium heat. Cook for 3 minutes then transfer to the oven for a further 10 minutes. Turn the Halibut halfway through roasting.
  5. Serve the Halibut and the butter beans with a lemon wedge and enjoy.    


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