Method

Heat oven to 160 C

In a pestle and mortar, gently crush the peppercorns

In a frying pan, over a medium heat; add the crushed peppercorns and warm through until you hear a popping sound

Now add the red wine and bring to the boil for a minute to drive off the alcohol from the wine

Next, reduce the heat to a medium and add the chicken stock and thyme until it simmers

Carefully place the halibut in the pan and turn down the heat once again so you poach the fillets until they begin to flake apart

Once the fish is poaching, fry the pancetta in a medium hot frying pan until browned and crispy. Now add the mushrooms and cook until softened. Add a drizzle of lemon juice and the butter and keep on a low heat

Now the fish should be fully poached. Carefully remove it from the frying pan and place on a plate to keep warm in the oven

Turn up the poaching liquid to a boil and reduce to a third

To serve, place the halibut on a warm plate and top with the pancetta and mushrooms and a scattering of parsley and drizzle over the reduced red wine sauce

I'm partial to this being served with some lentils