Season halibut with salt and pepper and drizzle flesh with oil. Grill fish over direct heat, turning occasionally, until center registers 140 degrees on an instant-read thermometer, 10-14 minutes.

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.

Preheat oven to 400 degrees. Season halibut fillets on both sides with salt and pepper. In an ovenproof skillet, heat olive oil over medium heat. Lay in fillets and scatter grapes all around.

Cook brill as you would a halibut, sole or turbot: to cook it whole, trim away the fins, head and blood-line, then grill, bake or roast. Fillets of brill are usually sold skinned; pin bones are ...

Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the fillets on both sides with ... and place a few pieces of halibut in a horizontal line just below the center of ...