How to roast white fish - pan-frying then roasting thicker fillets of fish is an easy way to produce chef style dishes at home
Heat the oven to 160C fan or 170C
Prepare the fennel by trimming out the core and slicing the bulb as finely as possible
Peel and finely chop the shallots
Melt the butter in a heavy-based pan and stir through the fennel and shallots.
Cook gently on the hob for 5-10 minutes until both shallots and fennel have softened a little.
Pour in the wine or vermouth, bring to a gentle simmer and put the mixture into the oven
Put the samphire into a bowl of freshly boiled water and leave to blanch for 2-3 minutes before draining and putting to one side
Heat half a tablespoon of oil in the skillet until it is lightly smoking.
Add the fish and press down gently with a spatula for 10-15 seconds, then cook for a further few minutes.
Mix the remaining oil with the paprika and a little salt and pepper.
Pour it over the fish and baste well.
Add the prawns and put the skillet in the oven
Cook for 5-10 minutes until the fish and prawns are cooked through
Take out of the oven and stir through the samphire to cook in the residual heat
Put half the fennel mixture in each bowl and top with the fish and prawns
Garnish with fennel fronds and serve