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Halibut Basquaise

ingredients

serves 4
750 g halibut fillet
1 tsp lemon juice
salt and freshly ground black pepper
3 tbsp olive oil
4 onions, sliced
2 cloves garlic, crushed
2 tsps tomato puree (paste)
2 tsps paprika
pinch of cayenne pepper
250 ml red wine
120 ml water
To serve:
2 x 1 tsps cornflour blended with 1 tsp water
4 slices fried bread
lemon wedges

method

1. Put the fish in a buttered ovenproof dish. Sprinke with the lemon juice and salt and pepper to taste, cover and poach in a preheated moderate oven, 180°C, 350°F, Gas Mark 4 for about 15 minutes. Drain and cool.

2. Heat the oil in a pan. Add the onions and garlic and cook gently until softened. Add the tomato puree, paprika, mace and cayenne. Stir in the wine and water and bring to the boil. Simmer uncovered for 10 to 15 minutes. Cool.

3. To freeze, cut the halibut into 4 portions and arrange in a foil dish. Spoon the sauce over the top. Cover, place in a polythene bag, seal, label and freeze.

4. To serve, unwrap, cover loosely with foil, then reheat from frozen in a preheated moderately hot oven 190°C, 375°F, Gas Mark 5 for 45 minutes. Stir in the cornflour, then return to the oven for 10 minutes.

5. Serve the fish and sauce on the fried bread, with lemon wedges.

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