Halibut with Scapes and Shrimp

Garlic scapes, which should be coming on the market this week, have a subtle garlic flavour that matches halibut beautifully. If they still have not arrived at a market near you - this has been a cold few weeks - use green onions and 2 teaspoons of chopped garlic. Serve a salad with this dish.

Ingredients

• 2 tablespoons chopped fresh chervil
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 4 6-ounce (175-gram) pieces halibut
• 8 extra-large shrimps, peeled
• ¼ cup unsalted butter
• 2 cups chopped garlic scapes
• 1 cup halved cherry tomatoes
• 1/2 cup white wine
• 1 tablespoon chopped tarragon

Method

Preheat oven to 450 F.

Combine chervil, mustard and olive oil and brush over halibut fillets. Season halibut and shrimp with salt and pepper.

Heat butter in a skillet over medium-high heat. Add garlic scapes and tomatoes and sauté for 1 minute. Add wine and tarragon and bring to boil. Place fish on top of vegetables and place skillet in oven. Bake for 8 minutes.

Add shrimp and cook another 7 minutes or until fish is cooked, shrimp is pink and vegetables are softened. Spoon fish, shrimp and scapes on to 4 plates and serve with Anchovy Roasted Fingerlings. Serves 4.