Halibut Recipe With Jersey Royals

Halibut with caper beurre blanc and crushed Jersey Royals

  • serves 4
  • Easy

Jersey Royals have a brief season (from late April to June). Treat them simply and let their distinctive buttery, earthy flavour shine through.



  • Jersey or Royals 500g
  • butter 25g, plus extra
  • parsley a small bunch, chopped
  • halibut or fillet 4 skinless pieces
  • olive or oil

caper beurre blanc

  • white or wine or vinegar 1 tbsp
  • white or wine 3 tbsp
  • shallots 2, finely chopped
  • unsalted or butter 100g, chilled and cubed
  • capers 1 tbsp


  • Step 1

    Boil the jerseys until tender. Meanwhile, make the sauce. Put the white wine vinegar and wine in a pan with the shallots. Reduce the liquid to 1 tbsp then gradually whisk in the butter over a low heat until you have a smooth sauce. Stir in the capers and keep warm.

  • Step 2

    Gently crush the potatoes with a fork then add the butter and parsley and season well.

  • Step 3

    Heat a little oil and a knob of butter in a non-stick frying pan, add the halibut pieces. Cook for 3 minutes until slightly golden then turn over and continue to cook for another couple of minutes.

  • Step 4

    Serve the halibut on a bed of crushed potatoes with the sauce spooned over.