Heavenly Halibut

• 1 lemon, thinly sliced

• 4–6 peppercorns

• 1 vanilla pod, seeds removed and pod retained

• 4 tbsp olive oil, plus extra for frying

• 2 x 9oz thick cut cod loin, pin-boned, skin on

• 1 free-range egg white

• 3½ fl oz sparkling water

• 1 cup cassava flour

• broccoli

• 4 sage leaves

• 3½ Tbs unsalted butter

• 2 handfuls baby spinach

• 1/3 lb French green beans

• 7 oz macadamia nuts, roughly chopped

• handful fresh parsley, roughly chopped

• 2 tbsp roughly chopped fresh chervil

• 1 garlic clove, finely chopped

• 1 unwaxed lemon, finely grated zest and juice

Method

1. Place the sliced lemon, peppercorns and vanilla pod in a bowl and pour over the sugar syrup. Steep overnight, then drain.

2. Preheat the oven to 400F. Heat an ovenproof frying pan with a dash of olive oil. Once hot, fry the cod flesh-side down until a golden crust forms. Turn the cod over, then bake for 6–8 minutes. Remove the cod from the oven, rest for 3–5 minutes and peel off the skin.

3. Preheat the oil for roasting veggies. Coat the broccoli and sage

4. Meanwhile, melt the butter in another frying pan and sauté the spinach and green beans until just cooked.

5. For the relish, mix the nuts, herbs, garlic, oil and lemon zest and juice in a bowl and set aside.

6. To serve, divide the green beans between two plates. Top with the cod. Garnish with the broccoli, lemons and sage.