PAN-ROASTED HALIBUT WITH MUSHROOMS AND LEEKS

SERVES 4

The smooth, buttery texture of halibut is complemented by the delicate flavor of the leek and the earthy flavor of the mushrooms. This dish is relatively quick to make, ideal for a weeknight dinner and fancy enough to serve to guests.

INGREDIENTS
2 tbsp/30 g unsalted butter

4 cups/300 g crimini mushrooms, sliced

2 large leeks, white and light green parts only, thinly sliced

sea salt and pepper

4 skinless halibut fillets (about 4 oz/115 g each)

5 sprigs fresh thyme

1 tbsp/2 g fresh flat-leaf parsley (garnish)

COOKING INSTRUCTIONS

Heat a large skillet with a lid over medium heat. Melt the butter and add the mushrooms and leeks. Season with salt and pepper. Cook carefully until leeks and mushrooms are softened but not browned. Generously season the halibut with salt and pepper and nestle the fish among the vegetables in the skillet. Add the thyme. Cover tightly. Cook gently until the fish is just cooked through, about 7 minutes. Discard thyme sprigs. Serve the fish with mushrooms and leeks, topped with fresh parsley.