Coley with beurre blanc, fried herbs and mixed herb oil

Heat a frying pan over medium heat and add a splash of oil. Add the coley portions, skin-side down. Season and cook for 4 minutes, or until the skin has begun to turn golden around the edges. Turn the fish over and cook for 1–2 minutes more, then set aside to rest in the pan

To make the beurre blanc, place the cubes of butter in a small bowl set over a larger bowl of ice. Combine the wine and shallots in a pan and bubble over high heat until reduced by half

Once the liquid has been reduced, add the butter a couple of cubes at a time, whisking to combine each addition before adding the next

Strain the sauce through a sieve and add the chives and some seasoning

To make the crispy herbs, heat a centimetre of oil in a small frying pan. Add the basil and coriander leaves a few at a time, taking care as they will spit as they release their water. Drain on kitchen paper

Serve the coley portions with the beurre blanc around the outside, then add dots of herb oil to finish