Halibut with a mushroom and saffron sauce


This quick and easy fish supper can be served with freshly steamed green vegetables or boiled new potatoes.


  • 2 tbsp olive oil
  • 2 x 250g/9oz halibut fillets, skin on
  • 150g/5½oz fresh mixed wild mushrooms, roughly chopped
  • 20g/¾oz dried porcini mushrooms, soaked in boiling water for 10 minutes
  • 250ml/9fl oz beef stock
  • 50g/1¾oz unsalted butter
  • 1 fresh thyme sprig
  • 2 garlic cloves, minced
  • 1 pinch saffron, infused in 1 tbsp of boiling water for 5 minutes
  • ½ lemon, juice only
  • 1 tbsp chopped fresh flatleaf parsley
  • salt and freshly ground black pepper