This is a dish worthy of a rather good fish restaurant, elegant and classy, tasty and complex, fresh and fragrant. You can substitute hake for turbot, which is considerably cheaper. Please see our links about sustainable fishing and which season to buy certain fish or seafood. You'll need a 25-30cm sized baking dish (e.g. a stainless steel one) that you can transfer from the hob to the oven. COOK'S TIP: We've discovered that a cook's blow torch is an excellent way of cooking scallops. Cut them in half and torch until browned on both sides - which takes a matter of seconds. Otherwise you can pan fry them with the fish.

The fish:-

4 fillets of turbot, about 120g each

8 scallops

The potatoes:-

2 large Maris Piper potatoes, peeled and sliced thickly (about 1.5cm)

100g butter

The greens:-

500g chard

250ml chicken stock

50g butter

1 tsp lemon juice

The sauce:-

2 shallots very finely chopped

1 tbsp butter

finely grated zest and juice of 1 large orange

2 tbsp white wine vinegar

4 tbsp white wine

1 dstp double cream

75g unsalted butter, diced, and chilled

a little lemon juice

salt and pepper

• 45 minutes before you want to serve, put the potato slices in a large heavy bottomed sauce pan, and cover with water. Add the butter and a little seasoning. Put on a high heat and bring to a good boil. Boil quickly till all the water has evaporated, leaving just foaming butter, then turn the heat down as low as you can, and cook slowly, carefully turning occasionally, till cooked and golden

• While the potatoes are cooking, turn your oven on to 180C. Cut the stems out of the chard, and chop roughly. Put them, the leaves and the rest of the ingredients in a steel baking tray (see notes in the introduction) . Place on the hob, and bring to a gentle boil. Cover with foil, and place in the oven for about 30 minutes

• While the chard is braising, make the orange butter sauce. In a small heavy bottomed pan, sweat the shallots in the first amount of butter. When they’re nice and soft, add the orange juice and zest, and the vinegar and wine, and reduce slowly till you have about a half of what you started with. Sieve, clean the pan, and put the sieved sauce back in the pan. Bring back to a very gently simmer, and reduce a little more till you have about a quarter of what you started with. Add the cream, simmer for a minute, then whisk the butter cubes in one by one, making sure each one is fully melted before the next one goes in. Season with a tiny splash of lemon juice, and salt and pepper

• With 10 minutes to go till serving time, pan fry the turbot fillets, giving them about 4 minutes skin side down, then 90 seconds skin side up. When you’ve flipped them, add the scallops (or blow torch them)

• While the turbot fillets are frying skin side down, dress 4 dining plates as follows:- Place a pile of well-drained chard in the centre of each plate, with a couple of slices of potato along side. On top of the chard, place a fillet of turbot, skin side up, with two scallops alongside. Dribble the sauce over and around and serve