Baked Halibut with Borlotti Beans and Tomatoes

Baked Halibut with Borlotti Beans and Tomatoes

Baked Halibut with Borlotti Beans and Tomatoes from Gordon Ramsay Quick and Delicious. Photography by Louise Hagger.

Gordon Ramsay Quick and Delicious

With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food—whether that’s the ultimate fine dining experience at his 3 Michelin-star Restaurant Gordon Ramsay or the perfectly crafted burger from his Las Vegas burger joint.

Over the course of his stellar career, Gordon has learnt every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the most busy service. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn’t want to compromise on taste or flavour.

The result is 100 tried and tested recipes that you’ll find yourself using time and again. All the recipes take 30 minutes or less and use readily available ingredients that are transformed into something special with Gordon’s expertise.

Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less Hardcover is available at and

Baked Halibut with Borlotti Beans and Tomatoes

You can’t beat a sheet-pan dinner for ease and speed, and a meaty fish like halibut is perfect for the job. The tomatoes and wine will ensure the fish doesn’t dry out while cooking, and everything in the pan will absorb all the lovely flavours of the lemon, rosemary, and garlic, making this a super-tasty midweek supper that will go down a storm with all the family.

Serves 4

1 pound cherry tomatoes

2 (14-ounce)cans of borlotti beans, drained and rinsed

4 (7-ounce) halibut fillets, skinned Pinch of chile flakes

2 garlic cloves, peeled and thinly sliced 1 tablespoon nonpareil capers

2 rosemary sprigs, leaves finely chopped

1 unwaxed lemon, thinly sliced

1⁄2 cup dry white wine

3 tablespoons olive oil

12 ounces Broccolini

1⁄2 cup water

2 tablespoons butter

Sea salt and freshly ground black pepper

Small handful of basil leaves, to serve (optional)

  1. Preheat the oven to 425°F.
  2. Put the tomatoes and borlotti beans into a roasting pan and season with a little salt and pepper.
  3. Season both sides of the fish with salt and pepper and place them on top of the beans and tomatoes.
  4. Sprinkle the fish with chile flakes, then scatter the garlic, capers, and rosemary over everything in the pan.
  5. Put the lemon slices on top, then pour over the wine and drizzle with the olive oil.
  6. Place the pan on the top shelf of the oven for 12–15 minutes, until the fish is cooked through.
  7. Meanwhile, place the Broccolini in a large sauté pan with the water and butter. Season with salt and pepper and cook for 5 minutes, turning halfway through for even cooking.
  8. When the halibut is cooked, sprinkle with the basil leaves and serve with the Broccolini and crusty bread.

Excerpted from the book Gordon Ramsay Quick and Delicious: 100 Recipes to Cook in 30 Minutes or Less by Gordon Ramsay. Copyright © 2019 by Gordon Ramsay. Reprinted with permission of Grand Central Publishing. All rights reserved.  

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