Fish and butter yes please, dry fish not thanks, greasy fish yuk.
So take some filo sheets and butter them up, add a touch of salt to the layers if you like, I do three sheets. Dry halibut portion well, either with kitchen roll or on a cake cooling type rack in the fridge for a about a hour. Season halibut, salt and white pepper or whatever takes your inspiration a bit of chile paste maybe just nothing wet. Wrap in filo, seal with more butter and place on buttered oven tray.
Bake in a hot oven until crisp about 200′C. The trick is cutting the portion the right size as to be cooked perfectly just as the filo is golden crisp. But the fish wont dry out easy.
Serve with some roast red onion and sauteed greens, chard, spinach or kale and a coconut milk sauce.
Reduce coconut milk with black cardimom, ginger, saffron, citrus zest, lemon grass, lime leaves, chiles etc until thickened, strain and finish with fish sauce, lime juice and palm sugar
