Halibut is the largest flat fish available, growing up to four metres in length. The flesh is firm, off-white in colour, and has a lovely natural flavour that needs little enhancement. Be careful not to overcook it, as it can easily turn quite dry. Green vegetables, buttery sauces, root vegetables, truffles and even eggs are all great additions to any halibut dish - for a Michelin-style touch, try serving it with blanched, buttered samphire, pan fried gnocchi, and a grey shrimp sauce.