Serves 4

Put 1 bunch roughly chopped spring onions, the finely grated zest and juice of 1 lemon, 4 tablespoons virgin olive oil and 2 handfuls of rocket into a food processor or blender. Blend together for a few seconds to blend, then taste and season. Then heat 25 g (1 oz) butter and 1 tablespoon olive oil in a large frying pan. Add 4 x 200 g (7 oz) skinned fillets of wild Alaska halibut and cook for about 5 - 6 minutes, turning them once. Cook them for a little longer if they are quite thick, but avoid overcooking. The flesh should be opaque and should flake when tested with a fork. Serve with fresh baby vegetables and spoon over the relish.