4 pieces of halibut, about 1 1/2 lb (700 g)
1/2 small onion, skinned and chopped
2 oz (50 g) lean streaky bacon, rinded and chopped
2 tbsp (1 oz) 25 g butter
1 tbsp (15 g) flour
225 - 350 g (1/2 - 3/4 lb) ripe tomatoes, skinned and chopped
3 tbsp (45 ml) dry white wine
a pinch of sugar
1. Rinse and dry the fish and place it in a greased ovenproof dish.
2. Fry the onion and bacon in the butter until soft but not brown - about 5 minutes and stir in the flour.
3. Add the tomatoes, wine, seasonings and flavourings and pour over the fish.
4. Cover with foil and bake in the oven at i8o°C (^o°F) mark 4 for about 20 minutes, or until the fish is tender.
Remove the bavleaf and peppercorns before serving.