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Serves 2

Halibut with Cucumber Salad

A really fresh crunchy salad with a juicy fish fillet. Other white fish can be used or a nice smoked fish works really well too, like kippers. Feel free to add in raisins or chopped apple to sweeten the salad up.


  • 2 x 150g halibut fillets
  • 1 lemon
  • Small bunch fresh dill
  • 6 radishes, sliced
  • 180g cucumber, de-seeded, sliced
  • 70g fennel, stems removed, first outer layer removed and discarded, the remaining bulb chopped
  • 50g mixed salad leaves
  • 60g plain yoghurt
  • 2 tbsp olive oil
  • 1 garlic clove, minced


  • Place the halibut under a hot grill, skin side up for 5 minutes, then turn over and season with salt and pepper.
  • Place a lemon slice on top of each fillet and sprinkle over a little chopped dill.
  • Place back under the grill and cook for a further 8-10 minutes until cooked through.
  • While the fish cooks, place the radish, cucumber, fennel, and salad leaves together in a bowl and mix.
  • In a small pot, mix together the yoghurt, olive oil, garlic, 1 tbsp chopped dill, and the juice from the lemon that’s left over.
  • Once mixed, tip into the salad bowl and mix until everything is coated.
  • Serve the salad onto 2 plates and top each with a fillet.
  • Kcal: 326
  • Protein: 38g
  • Fats: 16g
  • Carbs: 4.6g
  • Fibre: 2.6g
  • Serving

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Steve Grant

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