In the finish I rubbed the fillets with paprika and wrapped them in parma ham. I then put them in the fridge for an hour or so while I prepped everything else. The fish was then lightly fried in some olive oil and then put in the oven for about 15 mins.
Our starter was scallops with chorizo for Mrs Stayhigh and crevettes with garlic and thyme for me both served on a bed of rocket which was very nice.
We had a salad of broad beans, french beans, flageolet beans, shallots and chorizo which was softened in a pan while the fish was cooking. Some butter was added just prior to serving and then some parmesan grated on top.
The fish was sliced when cooked and served on top of the salad and it was all blooming lovely 😀