Michel Roux served up tasty Spanish-style halibut with onions, peppers, saffron and sherry on Roux Back Down The River.

%The ingredients are: pinch of saffron, 60 ml dry sherry, 1 large onion, 2 garlic cloves, 2 red peppers, 4 tbsp olive oil, 120 ml fish stock (or water), 4 large, halibut pieces, 2 tsp smoked paprika and 1 tbsp chopped parsley.

Slices sourdough bread to serve.

See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.