Pan-fried halibut with glazed carrots

Method

1. To make the glazed carrots: put the sugar, butter, carrots and the stock into a pan. Add a pinch of salt and bring to the boil. Reduce the heat and simmer for 6 minutes.

2. For the fish: heat the oil in a griddle pan. Season the fish with salt and pepper and place in the hot pan. Cook for about 4 minutes until beginning to brown then turn the fish over and remove the pan from the heat. Leave the fish in the pan for 2-4 minutes until cooked through, then remove from the pan. Repeat with the second fish.

3. The carrots should now have only a small amount of liquid left. Scatter the parsley on top.

4. To serve: place the halibut fillets on serving plates. Serve the carrots on the side of the halibut.

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Ingredients

For the glazed carrots

1 tbsp Sugar
25g Butter
4 Carrots, chopped
75ml vegetable stock or water
2 tbsp flat-leaf parsley, coarsely chopped

For the halibut

1 tbsp Olive oil
2x175g halibut fillets

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