Melt the butter and the olive oil, season the fish portions and quickly fry them on both sides, put them in an ovenproof dish and cook finish cooking in a preheated oven at 180C. Cook the bacon rashers in the oven or grill or in the pan, just as you prefer.
In the same pan where you fried the fish, add the chopped shallots, sliced red pepper, sliced fennel and stir for a couple of minutes, add seasoning and the hot water, simmer for about 10 minutes until the sauce is reduced and the vegetables are cooked.
Toss the cauliflower florets in cornflour and ½ a tbsp of seaweed powder, deep fry for a few minutes until they are soft and golden.
Dice the avocado.
Time to plate up, start with the diced avocado and the cauliflowers florets, the peppers and fennel sauce, the cod, topped with the bacon, and then, sprinkle everything with the seaweed powder, scatter a few basil leaves or chopped parsley
500g thick cod loin, skinned and deboned, cut into two portions
1 red pepper
1 small fennel
3 pieces of chopped sundried tomatoes or one chopped fresh tomato
1 large shallot or one small onion
200g cauliflower separated in small florets
1 tbsp cornflour
1 and ½ tablespoon seaweed powder from Loch Ewe Salt and Seaweed
1 tsp smoked paprika
1 large know of butter
2 tbsp extra virgin olive oil
200ml hot water
250 ml frying oil
2 rashers of streaky bacon
Basil leaves or chopped parsley
Salt and pepper