Preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan and fry the onion for 2-3 minutes, or until softened. Add the lemon and orange wedges and the thyme to the pan. Place the halibut fillet on top of the citrus wedges and season, to taste, with salt and freshly ground black pepper. Transfer to the oven to roast for 8-10 minutes, or until the fish is cooked through.
Meanwhile, for the couscous, heat the butter in a frying pan. Stir in the remaining couscous ingredients and continue to heat, stirring continuously, for 1-2 minutes, or until the couscous is thoroughly heated. Spoon the couscous onto a serving plate.
For the white wine sauce, remove the halibut, citrus wedges and onion from the pan and spoon on top of the couscous. Return the pan to the heat and pour in the white wine. Continue to cook, using a wooden spoon to scrape up any browned bits to deglaze the pan, for 2-3 minutes. stir in the cream and season, to taste, with salt and freshly ground black pepper.
Spoon the white wine sauce over the halibut.
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