Ingredients
(Serves two)

Fennel seeds
Black onion seeds
Sesame seeds
Mustard seeds
Cumin seeds
2 x 170g halibut suprêmes
Olive oil
1 courgette
1/2 aubergine
1/2 red onion
1/2 yellow pepper
1/2 red pepper
1/2 green pepper
3 garlic cloves, crushed
Sea salt and black pepper
10 new potatoes
Balsamic vinegar
1/2tsp brown sugar

Method

Blend the seeds to break them up, but be careful not to make them smooth. Press the halibut into the seeds to coat it. Spray lightly with olive oil and place on a baking tray in a hot oven for 10-12 minutes.

Cut the vegetables into large dice and toss with garlic, seasoning and olive oil. Roast in a hot oven for 8-10 minutes to colour and soften.

Boil the potatoes till tender, and drain. Toss in pan with balsamic vinegar and brown sugar.

To finish, lay roasted vegetables in the centre of the plate and the halibut on top. Lay the balsamic-glazed potatoes around the side.

By M&J Seafood development chef Derek Lockett