ROAST Gigha Halibut with Capers, Lemon and Garlic

As served at the Big House by Viv Oliver, Tighnavinish, Gigha

Serves 4

12oz cherry tomatoes

Grated zest and juice of one large lemon

4 cloves garlic, peeled and crushed

2 tablespoons capers, rinsed and drained

4 tablespoons olive oil

4 halibut fillets (7oz each)

Sea salt and freshly milled black pepper

Preheat the oven to 200 degrees C.   Place the oil, garlic, lemon juice & zest in a small roasting tray (fillets need to just fit), mix together.   Add the fish fillets to the tray, skin side down, and coat in the oil mixture.  Season the fish with sea salt and black pepper.   Add the capers and tomatoes and roast for 12-15 minutes or until the fish is just cooked.

Lovely served with crushed new potatoes and green beans.   Drizzle over any juices left in the roasting tray.

Simples …