Griddled Halibut Steaks with Tomato and Saffron Sauce

Turbot steaks make a great alternative. Simply cut in half before cooking.

Serves: 4


  • 500g vine tomatoes
  • 2 - 3 tbsp extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 sachet Bart Spices Saffron
  • 2 tsp Waitrose Sun-Dried Tomato Paste
  • 4 halibut steaks, each weighing about 125g
  • 300g couscous
  • 500g boiling water
  • Pinch of caster sugar (optional)
  • Rocket leaves, to garnish


  1. Preheat the oven to 220°C, gas mark 7. Toss the tomatoes in a little oil, season and roast for 10 minutes. Place in a food processor and blend until smooth, then press through a fine sieve into a pan. Add the saffron and tomato paste and heat gently.
  2. Heat a frying pan until hot, add a little of the olive oil, and fry the fish on both sides for 3 to 4 minutes.
  3. Pour the water over the couscous, season and leave for 5 minutes.
  4. Stir the remaining olive oil into the sauce and check seasoning adding a pinch of sugar, if needed. Spoon the couscous onto warmed plates, top with the halibut and drizzle over a little sauce. Garnish with rocket