Baking fish with a breadcrumb topping is one of my favourite ways to eat it. It’s great for a dinner party - not only does it avoid any fishy frying smells in the kitchen (not ideal when you have people over) you can also prepare it in advance and just whack it in whenever you’re ready to eat. There is much less danger of drying out the flesh than when you fry it over a high heat so the flesh stays lovely and moist while the breadcrumb topping gives texture and crunch.

I love halibut. I have been wanting to try a recipe for my favourite fish which uses Asian flavours for a while now and after coming up with this recipe, I think it could become one of my favourite ways to cook the fish. I got the most beautiful pieces of chunky fish from David Lowrie Fish in St. Monans. I priced this recipe out using frozen cod fillets, but if you can, visit your local fishmonger for any firm, chunky white fish you can get. Fresh, flavoursome, fast food which feels super special - my favourite kind of meal.

This is an easy meal which is packed with flavour and texture but still feels really special. The dish would work well with any meaty fish such as salmon or cod, but it would also be lovely with a chicken breast or cauliflower steak. The romesco sauce is so versatile (I use it for so many dishes) and the crispy chorizo capers make the dish.

The key to this recipe is the caramelised cauliflower purée which pulls everything together. The saltiness from the pancetta crumb also works really well with the purée, as does the citrus hit and texture from the crispy caper vinaigrette. The star of the show however is undoubtedly the fish. Simply panfried in a little oil and some seasoning before being finished with some butter and lemon juice in the pan. I would always try and buy from my local fishmonger if I can, but I know this isn’t accessible for everyone, as long as what you’re buying is sustainable and works with your budget then it’s totally up to you.

Halibut will always be my favourite white fish. It’s so meaty and tasty and can be paired with so many things. With fish as beautiful as this, all it needs is to be panfried in some rapeseed oil and basted with lots of butter, seasoning and lemon. Served with a warm tartare sauce and some crushed new potatoes, this is one of those simple dinners which feels very special. I could eat this every night.