Roast Dory fillet with scallops and crushed potatoes

For the dressing, mix tarragon, tomatoes, green beans with extra-virgin olive oil and season with salt and pepper In a saucepan, add butter eschallots and potatoes and warm through on low heat. Add natural yogurt and crush with a fork. Finish with basil, olives and seasoning. Set aside and keep warm.

Blanch spinach for 30 seconds, strain and pat dry.

Heat a large fry pan, add the seasoned fish fillets and cook skin side down for 2 minutes. Add scallop meat and cook for another 2 minutes. Turn the fish over and take off heat.

To assemble, split the potato onto 4 plates. Place spinach on top of potato. Place a piece of fish with 3 scallops on top. Drizzle with dressing to finish.