Halibut stuffed with mussels, prawns and clams

Make a slit in the side of the fillet to make a pocket.2. Melt one third of the butter in a medium saucepan and add the shallots, garlic, clams and mussels, pour in the wine and turn up the heat to full. Steam the clams and mussels for 4 5 minutes, discarding any that do not open. Strain the clams and mussels and retain the juice.3. Preheat the oven to 180?C/gas 4. Shell the clams and mussels and place them in a medium bowl, add the prawns, half the remaining butter, the breadcrumbs and chives, mix well and add the lemon juice.4. Place the stuffing in the fish. Secure with a cocktail stick and place the fish on a baking tray, drizzle with the oil, season, and bake for 12 minutes.

Place the reserved cooking juice in a small pan, bring it to the boil and whisk in the remaining butter.6. Drizzle the sauce over the fish and serve with sugar snap peas, spinach and new potatoes.