Lisa Goodwin-Allen served up tasty roasted halibut with sauce veronique and chervil oil on James Martin’s Saturday Morning.

The ingredients for the Halibut Portions are: 2x 110g Halibut loin Steaks, 2tbls Sunflower Oil, 20g Butter, ½ Lemon and Salt.

For the Grape Sauce: 40g Olive Oil, 50g Butter, 160g Finley Sliced Shallots, 1 Clove of Garlic Peeled and Chopped, 30g White Button Mushroom finely sliced, 3g Tarragon Picked, 100g Vermouth, 200g Grape Juice, 300g Fish Stock, 30g Lemon Juice and 170g Crème Fraiche.

For the Good Pinch Maldon Sea Salt: Verjus Grapes, 10x Black Grapes, 20g Verjus and 5g Honey.

For the Pickled Cucumber: ½ Cucumber, 20g White Wine Vinegar, 10g Sugar and 10g Water.

For the Confit Potatoes: 2X Large Maris Piper Potato, 90g Water, 90g Butter salt, ½ tsp Sugar and ½ tsp Salt.

For the Chervil Oil: 200g Picked Chervil, 50g spinach, 400ml Sunflower Oil and Salt.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.