Recipe - Vine Cooked Halibut With Capers And Pernod

4 200 g; (7oz) halibut
; fillets
60 g Capers; (2oz)
2 tablespoon Pernod
110 g Butter; (4oz)
10 g Chervil or flat leaf
parsley; (1/2oz)
1 Lemon
Seasoning

First you need 4 squares of tin foil, measuring about 10 inches square;
place them flat on a work top. Place the halibut steaks in the middle on
the tin fioil and drizzle each fillet with the Pernod. Rip up the fresh
herbs on the top and sprinkle each with the capers. Cut the lemon and and
squeeze some of the juice on each and a knob of butter. Season with salt
and pepper and fold the tin foil up into a parcel taking care not to rip
the foil or to let any of the juice out.

Once they are all done place on the BBQ for about 5 to 8 minutes depending
on the thickness of the fish. Remove and serve with some buttered new
potatoes or mash.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.