Halibut isn’t always available and it’s expensive (but not as expensive as steak) so when it’s available, I buy a large piece, portion it up, eat some and freeze the rest. It’s a lovely meaty fish. Take care when cooking as it  is easy to overcook and the meat dries out. You might think that you will want some potato on the side but you really won’t need it as it’s a filling fish.

The halibut can be replaced with a centre cut of cod or hake loin.

Season the halibut fillets and set aside. Bring a pan of salted water to the boil, add 1/3 of the butter, cook the peas for 2 minutes, drain and reserve.

Heat another pan over a medium heat and gently cook the pancetta so it releases the fat and browns. After 7-10 minutes, add another 1/3 of butter and the shallots and cook for 2-3 minutes until the shallots are soft.

Add the stock, bring to the boil then add the cream, salt and pepper and reduce the cream by half. Tip in the peas, lettuce, spring onions, radish, remaining 1/3 butter and stir until well combined and hot. Check the seasoning and leave in the pan while you cook the fish.

In a non stick frying pan or frying pan lined with baking parchment over a medium heat, drizzle some extra virgin olive oil, let the oil get warm then add the fillets. It’s important not to cook the halibut over a harsh heat as it will dry out. Cook for 4 minutes then turn over and cook for a further 4 minutes. Cook for 4 minutes then turn over and cook for a further 4 minutes. Turn the heat off and leave to rest for a couple of minutes in the pan.

Divide the pea mixture between 4 warmed plates, place the halibut on top of the peas, drizzle with extra virgin olive oil and serve with a lemon quarter.