INGREDIENTS

SERVES 6
4 oz (125g) shallots (unpeeled)
1 1/2 cups (400ml) red wine
4oz (125g) bacon lardons (small strips)
4 tablespoons olive oil
6 garlic cloves (unpeeled)
4 oz (125g) button mushrooms
2oz (50g) butter
6 halibut filets, about 6oz (150g) each, skinned
8oz (250g) fresh spinach leaves, well washed
sea salt

METHOD
* Blanch the shallots in boiling water for 2 minutes, then drain and peel. Meanwhile boil the red wine in a pan to reduce by half.
* Sauté the bacon lardons in a heavy-based frying pan until crisp. Remove and set aside.
* Add 2 tablespoons of olive oil to the frying pan and heat. Add the shallots, garlic and mushrooms and sauté until softened and the shallots are lightly caramelized. Stir in the bacon and keep warm.
* Meanwhile, heat the butter and remaining oil in a large frying pan until foaming. Pan-fry the halibut fillets for 2-3 minutes on each side until just cooked. Remove to a warm plate and leave to rest for a few minutes while you....
* Cook the spinach in a large pan over a medium heat with a little water and a pinch of salt, until just wilted. Drain well.
* Pile the spinach into the center of the warmed serving plates and place the fish on top. Spoon over the mushrooms, shallots, garlic and bacon. Add the reduced red wine to the shallot pan, and over a high heat, stir to deglaze. Then drizzle the wine over the fish and vegetables. Serve with minted new potatoes.
    http://www.gourmet-food-revolution.com/halibut-recipe.html