- 100ml/3½fl oz olive oil
- 2 small shallots, finely chopped
- 1 onion, finely sliced
- 1 carrot, cut into small cubes
- 100g/3½oz cooking chorizo, diced
- 200g/7oz tinned butter beans, rinsed and drained
- 50ml/2fl oz water or vegetable stock (if required)
- ½ bunch flatleaf parsley, roughly chopped
- salt and freshly ground black pepper
- 4 halibut steaks, bone in and skin on
- 100ml/3½fl oz olive oil
- 4 lemon wedges, to serve
- Preheat the oven to 220C/425F/Gas 7.
- Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened.
- Add the carrot and cook for a further 4-5 minutes, until the onions are soft but not coloured.
- Add the chorizo and cook for five minutes, stirring well (the oil from the chorizo should be released, colouring and flavouring the vegetables).
- Add the butter beans and reduce the heat to very low, to just warm the beans through (you may need to add a little water or stock at this stage).
- Finish with the chopped parsley and season, to taste, with salt and freshly ground black pepper.
- For the halibut, score the skin of the halibut steaks, then season all over with salt and freshly ground black pepper.
- Rub the halibut with plenty of olive oil and place skin-side down into a hot ovenproof pan over a medium heat. Cook the halibut for three minutes and then transfer to the oven to roast for five minutes.
- Remove from the oven, turn the halibut steaks over and return to the oven to roast for another five minutes, or until cooked through.
- Remove from the oven and place onto warmed plates. Pour over the warmed beans and chorizo and garnish with a wedge of lemon.