Halibut and prawns in Parmesan sauce Recipe

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4 min


8 min

This special dish of halibut and prawns in a lemon thyme and Parmesan cream sauce is an easy but impressive dinner party dish.


  • 75g (3oz) Parmesan
  • 2tbsp olive oil
  • 4 x 150-175g (56oz) halibut fillets
  • 100g (4oz) cooked and peeled prawns, thawed if frozen
  • 6 small sprigs lemon thyme
  • 150ml (ΒΌ pt) double cream
  • 6tbsp dry white wine
  • Salt and ground white pepper


  • Grate the Parmesan cheese finely, and set to one side.

  • Heat the olive oil in a frying pan and add the halibut fillets. Cook them over a medium heat for 5-6 mins, turning once. Add the prawns and two sprigs of lemon thyme and cook for a further two minutes. Season with a little salt and pepper to taste.

  • Meanwhile, make the sauce. Put the cream into a saucepan and heat gently, whisking with a small whisk. Add the white wine, then the grated Parmesan, stirring until melted and smooth.

  • Serve the fish with the prawns and pour the sauce on top and garnish with the remaining thyme sprigs.

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Top Tip

Cook's tip: Use any firm fillets of fish instead of halibut - salmon or monkfish would work well too.