To serve, place the asparagus in the centre of serving plates and top with the halibut. Drizzle the caper and butter sauce over and around the plate.

It’s a dish that combines the delicate flavor of halibut with the rich, tangy decadence of lemon butter sauce. Perfect for a special dinner or when you want to treat yourself to a restaurant ...

Add the lemon and orange wedges and the thyme ... For the white wine sauce, remove the halibut, citrus wedges and onion from the pan and spoon on top of the couscous. Return the pan to the heat ...

Season halibut fillets on both sides ... Remove pan from oven and squeeze lemon over fish. Scatter almonds all around. Taste the pan sauce and season with additional salt or lemon as needed.