Best with the freshest of Halibut, this recipe will make you want to try it again and again. Rich, creamy sauce with a fantastic taste, this will have your taste buds crying with joy.



4 servings

Prep time

20 minutes

Cooking time

50 minutes


2027 kcal


  • 4 (113g/4oz) halibut fillets

  • 1 tsp fine sea salt

  • ¼ tsp ground black pepper

  • 2 tbsp ghee or unsalted butter

  • ½ cup finely diced red onions

  • 1 clove garlic, smashed to a paste

  • 2 to 3 sprigs fresh dill, plus extra for garnish

  • ¼ cup fish or chicken bone broth

  • ¼ cup heavy cream

  • 2 outer leaves of red cabbage, for colour (optional)

  • ½ tsp lemon juice

  • Lemon wedges, for garnish

  • Purple salt, for garnish (optional)


  • Season the fish with salt and pepper to taste. In a castiron skillet over medium heat, melt 1 tbsp ghee. Sauté the onions and garlic for 2 minutes. Place the fish in the skillet and sprinkle with dill. Pour the broth and cream around the fish in the skillet. If using, add the cabbage. Simmer, uncovered, for about 10 minutes per inch of thickness, or until the fish is no longer translucent in the centre and flakes easily. (The exact cooking time will depend on the thickness of the fillets.) Add the lemon juice and mix well.
  • Transfer the fish to a serving platter and discard the cabbage leaves and dill sprigs. If you prefer a thicker sauce, boil it for 10 minutes, or until it reaches your desired thickness.
  • Cover the fish with the sauce and serve garnished with lemon wedges, more fresh dill, and, if desired, a sprinkle of purple salt.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled skillet over medium heat until thoroughly warmed.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories2027
  • % Daily Value *
  • Total Fat 96.6g 149%
    • Saturated Fat 13g 65%
  • Sodium 1210mg 51%
  • Total Carbohydrate 249.9g 84%
    • Sugars 13.4g
  • Protein 56.4g 113%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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