Halibut is one of the largest species of flat fish. The beautiful white flesh is firm, meaty and flavoursome, making it ideal for a main meal. Halibut can easily become dry if you aren’t careful when cooking, so we recommend using cooking methods that involve some liquid, such as frying in butter or poaching in milk. Choose the size of your halibut fillets and whether you would like your fillets skinless or skin on.

Ingredients: Halibut (Hippoglossus hippoglossus) (Fish)

Allergy Advice: For allergens, see ingredients in Bold.