Baking halibut

The piece of fish I picked up looked beautiful - thick and succulent. But when I searched to find the best way of baking it, I discovered it's yet another 'bottom feeder' and thus, presumably, a detritivore (no, I didn't make that word up!!). It's a flatfish, like plaice and sole. How disappointing.

Cod, sea bass, sea bream and haddock are also bottom feeders. Not all bottom feeders live off detritus from the seabed so I guess a little more research is in order, but it seems I've been eating the wrong fish for ages.

However, it tasted great! I baked it in silver foil for about 25 minutes (it was a large fillet), starting at 220 degrees (because I was also roasting vegetables) and then reducing half way through. I squeezed lemon juice and poured olive oil. Added some fish seasoning from Bart's Spices. Topped with a couple of slices of lemon. Delish!

Tor good health, choose smaller fish because they have lived a shorter life and therefore have had less time to build up contaminants from the sea; eat infrequently eg once a week and vary which white fish you eat; eat oily fish up to twice a week : oily fish in preference to white; salmon in preference to tuna (wild, not farmed - fishing waters matter). The choice seems not at all simple.

Research says that benefits outweigh the risks from pullutants if you want to avoid a heart attack.