You need:

1 kg ready to use halibut, 2tbs lemon juice,salt, 1 pkt rozen soup herbs,125 ml white wine, 40 g melted butter, lemon wedges, tomato wedges, parsley, 150 g crème fraiche, 5 tbs milk, 2 tbs lemon juice, 1tsp grated lemon peel (jar), 2tbs chopped dill, salt and sugar.

Wash the halibut under cold running water, pat dry and sprinkle the fish with 2 tbs lemon juice. Leave to stand for 15 minutes, pat dry, rub inside and out with salt.

Put the frozen soup herbs and the white wine into a large pan, lay the fish on top and push into the preheated oven (Electricity:175-200, Gas: 3-4). The fish is cooked when the dorsal fin comes away easily from the flesh. Serve the cooked halibut an a warmed plate and pour on the melted butter.

Garnish the fish with lemon and tomato wedges and parsley. For the lemon and dill sauce, mix together milk,lemonjuice, the grated lemon peel, dill, salt and crème fraiche. Season to taste with salt and sugar.

Accompaniment: Boiled potatos flavoured with herbs, green salad.