Halibut, purple sprouting broccoli, preserved lemon

To make the dressing, scrape out the pulp from the lemon and discard then dice the peel. Put the tomatoes into boiling water for 5-10 seconds then transfer straight into iced water. Leave to cool, then peel, scrape out and discard the pulp and seeds and dice.

Put the lemon, tomato, chives, 2 tbsp olive oil and some seasoning in a bowl and toss.

Melt a knob of butter in a pan, add the panko breadcrumbs and fry until light golden brown. Drain on kitchen paper.

Heat a frying pan, add a little olive oil, and put the fish in skinned side down for 3-4 minutes. When the fish starts to turn a light golden colour turn and cook for another 3-4 minutes.

While the fish is cooking, simmer the broccoli in boiling water until tender and in a separate pan cook the spring greens in a little butter until softened.

Spoon the broccoli and spring greens onto plates, sit the halibut on top, dress with lemon and tomato dressing and garnish with toasted breadcrumbs.