Baked Halibut with Fennel & Mustard Crust

Recipe by Victor Rowling


4 x 7-8 oz or 200-225g skinned halibut fillets (any white fish)

4fl oz or 125 ml Lemon Infused Rapeseed Oil

Grated zest and juice of 1 lemon

3fl oz or 95 ml rapeseed oil

1-2 pinches of sugar

3 teaspoons English or grain mustard

3 pinches of snipped chives

4 teaspoons of grated fennel

Half a clove of crushed garlic

6 oz or 170g coarse breadcrumbs


Fennel and mustard crust

Place Rapeseed oil in a warmed pan, and add the crushed garlic, grated fennel and a teaspoon of mustard. Mix well and lightly cook. Add the breadcrumbs and cook to a lightly toasted degree. (Cheesecake base consistency) Season to taste.

Lemon dressing

Place the Lemon Rapeseed Oil, lemon juice, zest and sugar in a bowl, whisk to an emulsion, and add the snipped chives and season to taste.

Halibut (any white fish)

Spread a little mustard on to the topside (skin-side) of the fish and coat liberally with the crumble mix. Place on to a greased baking tray and bake in a moderate oven for 10-20 minutes.

Oils used in this recipe

Lemon Flavour Rapeseed Oil - 250ml

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