Panfried Halibut with Romesco Sauce, Charred Broccoli with Olives and Almonds and Crispy Chorizo Capers

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.

Serves 4 (£3.59 per portion)

1. For the romesco, halve then deseed 3 red peppers and put on a baking tray with four halved tomatoes and four garlic cloves still in their skins. Rub with a little olive oil and some seasoning and roast at 200C fan for 40-45 mins until the pepper skin is blackened and blistered.
2. Once done, place the peppers in a bowl and cover with cling film. Leave to cool then peel off the skins. Put the flesh in a blender or nutribullet with the tomatoes, roasted garlic flesh, a handful of toasted walnuts, a large bunch of basil, 1 tbsp balsamic vinegar and a squeeze of lemon. Blend until smooth then taste and keep warm in a saucepan over a low heat.
3. Fry 100g chopped chorizo over a medium heat and add 3 tbsps of drained capers. Fry until golden and crispy.
4. For the broccoli, fry 3 thinly sliced shallots in a little oil until soft (I did this in a wok). Turn the heat to high then add the tenderstem broccoli, a handful of flaked almonds, 2 thinly sliced garlic cloves and a handful of halved kalamata olives. Fry until the broccoli is slightly charred.
5. Pan fry the fish in a little oil over a high heat until almost cooked through on one side. When it has a nice caramelised crust, flip the fillets over and add some butter and seasoning. Baste the fish then add a good squeeze of lemon.
6. Serve the romesco sauce then top with the broccoli, fish and crispy chorizo. Pour over any juices from the fish pan and enjoy.