To prepare the basil oil: Blanch the basil in a medium saucepan of boiling water for 10 seconds. Drain with a sieve and immediately place in an iced water bath. Pat the basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Season with salt and pepper. Place in a squeeze bottle and allow to cool. (Can be made up to 3 days ahead.) To prepare the roasted red pepper sauce: Preheat the oven to 200°C. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 30 to 35 minutes. Remove the peppers from the oven and put them in a bowl covered with cling film. Set aside for 10 minutes to sweat. Remove the cling film, peel and seed the peppers. Cut the flesh into pieces and set aside. Heat the oil in a sauté pan. Add the onion and cook until soft. Deglaze with white wine and cook for 1 minute. Add the stock and the cooked red pepper. Cook for 5 minutes. Cool slightly, and puree in the blender. Pass through a fine sieve. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. Now let’s turn our attention to the chorizo & crushed potato.. In a sauté pan, on a medium heat sauté the chorizo in 2 tablespoons of rape seed oil until the oil turns red (about 2 minutes). Chop up the potatoes roughly. Add in the cooked potatoes and mix with the chorizo and oil (being careful not to mash the potato). Cover and keep warm over a low heat (until the potato is heated through). Half fill another sauté pan with water (we’re keeping the washer upper busy). Add two tablespoons of salt and bring to the boil. While that’s coming up to the boil, place about 4 tablespoons of rapeseed oil and a good pinch of sea salt in a bowl. Put a thick-bottomed non stick frying pan on a high heat. Toss the fillets of hake in the seasoned oil and place in the frying pan skin side down (always cook fish ‘presentation side’ down first). Turn after two minutes (the skin should be nicely browned). Take off the heat and add 50 ml of dry white wine. Place in the oven. The fish will be cooked in about 4 or 5 minutes, depending on thickness, so let’s get moving on the prawns . Now plunge the prawns into the boiling water. Bring back to the boil and allow to cook for another three or four minutes. Drain the prawns from the water Begin to gently reheat the red pepper coulis. Take the haddock out of the oven. The best way to tell if it is cooked is by touch. If you press on it on its thickest point and it feels firm then it is done. Now we are all set. Place the chorizo and potato on the centre of two warmed plates. Place the haddock & prawns on top. Ladle the coulis around the edge of the plate. Drizzle the basil oil through the coulis. Place a few sprigs of chervil around the plate and dinner is served.

Pre-heated oven at 170°C.Preparing the fish fillets: Season the fillets with salt and pepper and a squeeze of lemon juice. Place onto a lightly buttered baking sheet or oven proof dish flesh side down and bake for 8-10 minutes. Remove the fish from the oven you should be able to peel the skin of easily. Place the cheese crust on each of the fillets and return to the oven until golden brown approx 3-4 mins. Place under a grill if necessary.To make the cheddar crust: Mix the breadcrumbs cheddar and butter add a little lemon juice and cracked black pepper- the mix should be dry and hold shape when pressed slightly. Cooking the spinach: Place in a microwave bowl season lightly with salt and pepper and cook for 1 to 2mins at high heat and drain of excess juices add the béchamel, check your seasoning and reheat.To Serve: Warm two plates. Place the spinach in the centre of both plates set the fillets of fish on top. Serve with lemon on the side.