AGONY CHEF: make sure that you have a good look at the fish, it should look shiny and wet, not flaky and dull.

I’d never had halibut before but tried it recently in a restaurant and loved it. I’d like to cook it at home. Any tips?

Megan Stanley, Settle

Halibut is a firm textured, meaty fish which is the largest flatfish in the oceans. As with any fish, buy your fish from a responsible fishmonger who sources his fish sustainably. Make sure that you have a good look at the fish, it should look shiny and wet, not flaky and dull. Don’t be afraid to ask to smell the fish, it should smell of the sea and not particularly fishy. You will need a portion about 180g per person and with halibut, you would not never serve the skin as it can be quite thick. Halibut is good for pan frying, grilling or steaming. Personally, I would go for pan fried, so you can have a nice crispy outside and a moist inside. A 180g fillet of halibut would need about 4 minutes per side cooking. Use a good non-stick pan and use olive oil as your cooking medium. Season your fish nicely with salt and pepper and start in a fairly hot pan. As a garnish, peel and cook some new potatoes, when cooked, drain off the water and crush with the back of a fork, adding some butter, chopped flat parsley and some salt and pepper. Finish with a handful of peeled brown shrimps. Running alongside rivers and streams this time of year, you’ll find plenty of wild garlic, pick some, not disturbing the root, wash and cook lightly in butter till wilted. To serve, place the crushed potatoes on the bottom of the plate, top with the pan fried halibut and garnish with the wilted wild garlic. Add a good squeeze of lemon juice over the fish to finish.