Panfried Halibut with Warm Tartare Sauce, Crushed Potatoes with Spring Onions and Chives, and Wilted Spinach

Halibut will always be my favourite white fish. It’s so meaty and tasty and can be paired with so many things. I got some beautiful chunky fillets from David Lowrie Fish which never disappoints. Their produce is incredible and if you’re local to Fife a visit to them in St Monans is a must. 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.

Serves 3
1. For the warm tartare sauce, gently heat 200g creme fraiche with 3 tbsps of good quality mayonnaise in a saucepan. Add 1tsp dijon mustard, 2 tbsps capers, 2 tbsps chopped gherkins, a couple of finely chopped anchovies, lots of lemon juice and some chopped dill and parsley. Stir well, season and keep warm.
2. Boil 300g of new potatoes until cooked. Drain and return to the saucepan with a good drizzling of oil. Keep stirring so they get slightly crispy and golden. Add some butter, chopped chives, seasoning, sliced spring onions and chopped parsley. Keep warm.
3. For the fish (you can use any white fish you like) heat 2 tbsps of cold pressed rapeseed oil in a nonstick frying pan. Once hot, add your fillets and cook on one side for 3-4 mins depending on the thickness of the fillets. After four mins, turn the fillets over, add a good helping of butter to the pan, some lemon juice and season. Remove from the heat and keep basting the fish in the butter.
5. Wilt the spinach in some butter and seasoning in a saucepan with the lid on over a medium heat. Drain well on kitchen paper.
6. Serve the fish on a bed of the potatoes and spinach and drizzle with the warm tartare sauce.