Pan-roasted halibut with coco bean, saffron and chardonnay

Pick the fresh coco beans from their shells, place in a large pan and pour in enough water to cover. Roughly chop the vegetables and add to the pan, along with the bay leaf and streaky bacon

Slowly cook on a gentle boil for approximately 35-45 minutes until the beans are tender but not falling apart. Once cooked, allow the beans to cool in the cooking liquor

Meanwhile, in a separate pan, bring the Chardonnay vinegar to the boil. Once boiling, add the saffron, remove from the heat and leave to infuse

Preheat the oven to 180°C/gas mark 4

Remove the halibut fillets from the fridge and allow to come to room temperature before cooking. Season the fish well with salt and heat some vegetable oil in a large pan until hot but not smoking. Add the fillets and cook for 2 minutes until lightly golden

Transfer the pan to the oven and cook for 4 minutes. After this time, remove from the oven, turn the fillets over and allow to rest, off the heat, for a further 4 minutes - the residual heat from the pan should cook the fillets through

Meanwhile, warm the beans in a little cooking liquor, season and add the chopped tarragon

Divide the beans between plates. Mix the saffron vinegar with the lemon oil and drizzle over the beans. Top with the fillets of halibut and serve immediately