Halibut and Baby Shrimp with Lemon
  • ¼ cup Bertozzi Freshly Grated
  • 2 tbsp olive oil
  • 4 halibut filets
  • 1 can baby shrimp
  • Fresh thyme
  • ½ cup heavy cream
  • 6 tbsp white wine
  • Salt and white pepper
  • 1 lemon 
  • Heat the olive oil in a frying pan and add the halibut fillets.
  • Cook them over a medium heat for five or six minutes, turning once.
  • Add the prawns and two sprigs of fresh thyme and cook for another two minutes.
  • Season with a little salt, white pepper and lemon.
Meanwhile, make the sauce by putting the cream into a saucepan and heat gently, whisking with a small whisk.
  • Add the white wine, then the Bertozzi Freshly Grated, stirring until melted and smooth.

  • Serve the fish with the prawns.
  • Pour the sauce on top and garnish with the remaining thyme sprigs and more lemon. 
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