Jamie Oliver recipes that feature halibut include Sicilian fish soup and fish in a bag. These are both classed as super-easy and take 65 minutes and 45 minutes to make respectively.
To make Jamie Oliver's Sicilian fish soup, chop 1 red onion, 2 sticks of celery, 1/2 of a small fennel bulb, 2 cloves of garlic and 1 red seeded chili. Place in a large pan along with 2 tablespoons of olive oil, and sweat until soft. Add 1 glass of dry white wine, 2 14-ounce tins of plum tomatoes or passata, 1/2 of a peeled and grated butternut squash, and 2 cups of fish stock. Cover the pan and simmer for 30 minutes. Season with salt and pepper, and break up the tomatoes. Add 7 ounces of salmon and 11 ounces of halibut, both chopped and skinned, and 12 raw peeled prawns or langoustine tails. Simmer for 10 minutes or until cooked. Add a squeeze of lemon, and serve with a drizzle of olive oil and a parsley garnish.
To make the fish in a bag, first make a 14-by-18-inch bag out of foil. Fold it in half, then fold three sides in, sealing them with a little beaten egg. Leave one side open. Cut 4 ounces of waxy potatoes into quarters and boil for six minutes. Cut 1/2 bulb of fennel into wedges and mix with 1/2 sliced lemon, 5 halved cherry tomatoes, a drizzle of olive oil, 4 ounces of halibut or other firm fish, and a handful of pitted black olives. Add the boiled potatoes once they've been drained and cooled, plus a splash of white wine. Seal the bag and cook at 400 degrees Fahrenheit for 18-20 minutes or slightly longer if it's a thick piece of fish. Pierce the bag to release the steam, and serve with broccoli or green beans. This recipe serves one.