Halibut with grapes and raisins

The abject lack of good fresh fish here in Budapest means that we now by some of our fish frozen -- quite a shock from Canada and Cameroon. And it's hard to cook. But this recipe -- which uses grapes, raisins and balsamic vinegar -- worked like a charm. The balsamic vinegar turns the fish a pleasant brown, and the fruit adds an assertive sweetness.

Ingredients (two people):

• 2 halibut (or similar) fillets
• scant 1/4 cup raisins or sultanas*
• large handful seedless green grapes, sliced in half lengthwise
• 1 tbsp. good quality balsamic vinegar
• 3 tbsp. white wine
• freshly ground black pepper
• touch of butter

Instructions:

• Heat the oven to 400/Mark 6.
• Place the fish in a baking dish and season with black pepper. Dab with butter.
• Scatter raisins/sultanas and grapes over the fish. Mix together balsamic vinegar and wine, and pour over the fillets.
• Bake for 12-15 minutes, until fish is done.
• Serve over rice or couscous.

*I recommend soaking the raisins/sultanas in a tiny bit of white wine while the oven preheats. It will make them plumper and juicier.