Halibut baked in white wine and breadcrumbs

This recipe will leave you with a sense of, "oh, it's as easy as that".  And it is.


Halibut baked in white wine and breadcrumbs

1 large fillet of halibut (Scottish farmed halibut is now available in Waitrose)
finely chopped shallot (preferably) or onion
finely chopped parsley, or spinach (the latter having been cooked then squeezed of excess water)
finely chopped mushrooms
white breadcrumbs
white wine
butter

You can skin the fillet if you like.  Just hold the tail end firmly with a cloth, skin down, in one hand, and slice the flesh free with a sharp knife flat against the board, or angled slightly down, with the other. 

Butter a baking dish that will easily fit the fish.  Generously scatter with shallots, parsley and mushrooms, and season well.  Lay the fish on top, skin side down.  Scatter more shallots, parsley and mushrooms on top, then the breadcrumbs.  Season again, sprinkle with dry white wine, just enough to moisten things, and trickle over with melted butter.

Bake for 30 minutes in the centre of an oven at 190C, so the buttered breadcrumbs are a rich golden brown and the fish is just done.  Finish under a grill if you need to, and serve with steamed new potatoes and greens.  Fish and mushrooms seem to have a special affinity, exploited here very well.  This is a wonderful excuse for a nice glass of white.