James Martin packs a flavour punch with spicy carrot pickle - a great accompaniment to any fish dish.
For the carrot pickle, bring a pan of salted water to the boil, add the carrots and boil for 2-3 minutes. Drain well and set aside.
Heat the vegetable oil in a separate frying pan over a medium heat, add the shallots and fry for 2-3 minutes, or until just softened.
Drain the fenugreek seeds and add them to the pan containing the shallots (discard the soaking water).
Add the black onion seeds, turmeric and chilli flakes and stir-fry for 1-2 minutes more.
Add the cooked, drained carrots and stir-fry for another 1-2 minutes.
Add the mango chutney and honey and mix well. Season, to taste, with salt and continue to cook for a further 1-2 minutes until heated through. Keep warm.
For the halibut, season the halibut fillets with a little salt.
Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming, add the halibut fillets, skin-side down, and fry for 2-3 minutes, or until golden-brown and almost cooked through.
Carefully turn the halibut fillets over and continue to cook for a further 2 minutes, or until cooked through. Remove from the pan and set aside to rest for a couple of minutes.
To serve, pile the carrot pickle into the centre of each of four serving plates. Place one halibut fillet on top of each portion. Sprinkle over the coriander cress.
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