Making Sunday dinner with family is the best feeling! The root vegetables here are bought from the school garden next door. Together with fresh halibut and a preserved lemon sauce, dinner was perfect.

Preserved lemon butter sauce

1 slice preserved lemon, finely chopped ( we make our own)

100 – 150 gms butter , in 10 – 12 cubes

a couple of sprigs of fresh thyme, finely chopped

2 garlic cloves , finely chopped

Putting it together

Melt a cube of butter in a pan and soften the garlic.

Add the lemon and cook slowly to a pulp.

Add a couple of cubes of butter and whisk to form a light sauce. When completely absorbed, add 1-2 cubes & repeat the process.

After 2/3 of the butter is mixed in, taste the sauce. If the lemon is too strong, continue mixing in a little butter at a time until you are satisfied with the balance of butter & lemon.

To serve

The halibut is seasoned with salt and pepper and fried on medium heat in butter. Keep basting the fish with the melted butter from the pan.

For the roasted veggies, we used a small yellow pumpkin, cut in slices with the skin on.

Carrots & beets, peeled and cut into big chunks to cook with the pumkin.

Add a few cloves of garlic, a couple of sprigs of thyme, salt & olive oil to the pan & roast in the oven at 180 until the veggies are soft to cut into.