Bag Poached Halibut With Green Bean Salad

1. 1

   Squeeze a small zip-lock bag tightly so that as much of the air is removed as possible.

2. 2

   Put the halibut, butter, white wine, rosemary, salt, pepper and lemon juice into it.

3. 3

   Zip it up and cook in a large pan of simmering water for 10 minutes.

4. 4

   Remove the bag from the pan, remove the fish and keep warm.

5. 5

   Pour the juices into a bowl and whisk until thick to make a sauce.

6. 6

   Meanwhile, cook the green beans in a pan of boiling water for 5 minutes, until slightly al dente.

7. 7

   Drain and toss together with the mustard leaves, tomatoes, olive oil and lemon juice.

8. 8

   Spoon the salad onto a plate, top with the halibut and pour the sauce over.

9. 9

   Dress with a sprig of rosemary and serve straight away.

* Per serving · 4 servings · Values may vary.

No additional tips available.