Buttered Halibut Recipe by Imad Alarnab

A traditional dish beloved in Syria, very popular in the summer, this recipe is particularly popular along the Mediterranean. It's a real crowd pleaser due to its simplicity; the butter sauce is used to enhance the flavor of the halibut, the lemon brings acidity and freshness, without overpowering it. Daka – also famous in Palestine – is a traditional salad in Syria. It can be served as a side salad with fish. Refreshing and tangy.

Serves 4butter 50 gsalt 1 tsp black pepper ½ tsp cumin 1 tsp garlic 2 cloves crushed halibut 4 x 200g lemon fillets 1 slice dried thyme pinch chilli flakes pinch

For the daka green chilli 1 garlic, sliced ​​2 cloves, crushed rock salt 1 teaspoon parsley a handful, about chopped tomatoes 2 medium-sized dice lemon juice from 1 olive oil 1 tablespoon spring onions a bunch (5 -6), thinly sliced ​​

Melt the butter in a pan. In a medium bowl, mix the best melted with the salt, black pepper, cumin and garlic. Brush the mixture over all the fish fillets.

Transfer the fillets to a baking sheet and place a slice of lemon on each fillet. Cover the baking sheet with aluminum foil and bake for 15 to 20 minutes. Check regularly with a knife to see when the fish is cooked through. Once cooked, remove the foil and return the pan to the oven for 5-7 minutes to burn off any extra liquid and crisp the skin and give it a nice color. When ready, sprinkle with dried thyme and chilli flakes.

Meanwhile, for the daka, use a pestle and mortar to crush the fresh green chilli with l garlic and salt.< /p>

Then crush the parsley and add the tomatoes, then a good drizzle of fresh lemon, a drizzle of olive oil and the spring onions . Mix well and serve alongside the fish.

Imad Alarnab is the founder of Imad's Syrian Kitchen, London W1

The Observer aims to publish sustainable fish recipes. Check the rankings in your region: United Kingdom; Australia; United States