Butter-roasted halibut with charred white asparagus


This gorgeous pan-roasted halibut is perfect if you're planning a special dinner for 2.


For the butter sauce

For the halibut

For the vegetables

  • 125g/4½oz unsalted butter
  • 2 sprigs lemon verbena (or mint)
  • 2 white asparagus spears, peeled and cut in half lengthways
  • 1 yellow courgette, sliced into ribbons on a mandolin

To serve

  • 50g/1¾oz rock samphire
  • 1 tbsp fennel fronds
  • 6 cornflowers
  • 1 tbsp small lemon verbena leaves
  • 50ml/2fl oz wild garlic oil (or good quality olive oil/cold-pressed rapeseed oil)