One fresh fillet of halibut (available from your local fishmonger)
One savoy cabbage
Two baby leeks
One small cauliflower
Half a sweet potato for garnish
50ml vegetable stock
Welsh rapeseed oil
Salt and pepper to season
Two frying pans
One sharp knife
Finely chop the cabbage, pick florets off the cauliflower, peel and finely dice the sweet potato.
Put some rapeseed oil into a frying pan and when hot, add one fresh fillet of halibut and cook for approximately 3 minutes on each side until golden brow.
At the same time, add the diced sweet potato into the pan to ensure it soaks up the flavours of the fish.
Get a seperate frying pan and add some rapeseed oil. While the oil is heating, add the cauliflower florets, savoy cabbage and the baby leaks into the pan. Add 50ml of vegetable stock and season with salt and pepper.
Once the cabbage and leaks are soft, drain the vegetables into a colander to ensure no excess liquid goes onto the plate.Check the halibut flesh is white throughout and the sweet potato is crispy.
To serve, place vegetable mixture into the middle of the plate and add the freshly cooked halibut on top. Garnish with sweet potato to ensure perfect presentation.
Thanks to Mike Hendry, Head Chef at Llansantffraed Court for this paleo recipe