Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    The Black Boys' Halibut with Tomatoes, Herbs and Shallots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    The Black Boys' Halibut with Tomatoes, Herbs and Shallots

    "At The Black Boys Inn, near Hurley in Berkshire, a great depth of flavour is achieved in a sauce of tomatoes, herbs and shallots, served with halibut. Will they share the recipe?" Mr RW White, Bourne End, Buckinghamshire. Chef Simon Bonwick was happy to oblige.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 150ml Heinz tomato ketchup
    • 2 tsp Dijon mustard
    • 1 tsp sherry vinegar, or to taste
    • 75ml extra virgin olive oil
    • 2 tsp olive oil
    • Plain flour, for dusting
    • 4 halibut fillets
    • 2 shallots, finely chopped
    • 1 garlic clove, crushed
    • 15g pack chives, finely chopped
    • 2 leaves fresh tarragon, snipped finely
    • 1 stem thyme, leaves picked off
    • 4 plum tomatoes, deseeded and finely diced


    1. Combine the ketchup, mustard and vinegar. Gradually whisk in the extra virgin olive oil until emulsified. Set aside.
    2. Heat the grill to high. Heat 1 tsp olive oil in a large pan on a medium heat. Dust the skin of the fish with flour, salt and pepper. Fry, skin-down, until crisp (1-2 minutes) then put under the grill for 3 minutes or till cooked. Remove from the pan and keep warm. Add 1 tsp more oil to the pan and briefly fry the shallots and garlic. Remove from the heat. Add the herbs and ketchup mixture. Stir until all is warm (don't put it back on the heat or it may split). Serve the fish on spinach, with the sauce, scattered with diced tomato.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The complex sweetness of the sauce calls for a big, ripe wine.


    Average user rating

    5 stars