Halibut, fried caper, roasted tomato, lemon crema, pea shoots.

2 servings

2 6oz halibut filets, skin removed

1 tablespoon grapeseed oil

2 tablespoons olive oil

1 sprig of rosemary, chopped

8 cherry tomatoes, cut in half

1 1/2 tablespoons, creme fraiche

splash of champagne vinegar

lemon zest

2 small handfuls of pea shoots

salt and fresh ground pepper, to-taste

2 tablespoons capers, drained and dried.

2 cups of oil for frying the capers 

For the tomatoes

Heat your oven to 275ºF. Place your halved tomatoes into a mixing bowl and dress with the olive oil, chopped rosemary and salt & pepper to-taste. Place tomatoes on a sheet pan and roast for about 2 hours. The skin on the tomatoes should puff up and be easy to remove leaving behind a nice caramelized and delicious roasted tomato. Reserve.

For the capers.

Heat 2 cups of oil in a deep sauce pot to 350ºF. Gently place the capers into the hot oil for about 2 minutes, until they open a bit and become cripsy. Remove the capers from the oil using a slotted spoon and dry on a paper towel. Reserve for plating, meaning don't eat them all before the get to the plate!

For the crema

In a mixing bowl combine creme fraiche, lemon zest and the splash of champagne vinegar. Season lightly with salt & pepper. Whisk until evenly combined. Reserve to dress the pea shoots and sauce the plate.

For the fish

Heat grapeseed oil in a cast-iron pan, the pan should be really hot, almost smoking. Liberally season the fish on both sides with salt & fresh-ground pepper. Place fish skin side up (even though the skin has been removed) Allow the halibut to caramelize, about 4 minutes. Look for browning around the edges of the fish. Don't move it until you see the browning. Flip the fish over using a fish spatula and turn the heat to low. Finish cooking, about 3 minutes. The halibut should be flaky, almost falling apart..or like ours in our picture, totally falling apart.

Plate

Dress the pea shoots with the crema. Place a small amount of the crema on the bottom of the plate along with the roasted tomatoes, 8 halves per plate. Place the fish on the sauce, the pea shoots next to the fish and garnish with those amazing fried capers. Bang, done.