Panfried Halibut with Pancetta Crumb, Cauliflower Puree, Wilted Spinach and Crispy Caper Vinaigrette

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.