Acqua Pazza with Halibut

Cut fennel into even sized pieces, cut tomatoes into halve, slice garlic and spring onion, finely dice red chilli.

Wash and debeard mussels

Pan-fry the halibut in a large frying pan with some olive oil over a medium heat until nearly cooked through, remove from pan and set to one side.

Add fennel to pan and cook on both sides for 2-3 minutes each side until slightly coloured, add garlic and chilli, fry for a minute then add cherry tomatoes and cook over a high heat.

Add mussels to the pan with white wine and steam until mussels open fully. Throw in chopped parsley, olive oil and butter. Allow to emulsify.

Brush sliced ciabatta with olive oil and garlic, griddle until golden.

Serve fish on the vegetables with the mussels and spoon over excess sauce, finish with garlic ciabatta