This is a superb mid-winter dish, a fresh, zesty plate of loveliness that combines the mellow, creamy, gently salty flavour of the raw fish with the brightness of the blood orange juice and the comforting sweetness of the coconut oil. So far, we’ve done it with Pollock, which is not only incredibly tasty, but also quite sustainable. The blood oranges (also known as sanguinellos) are not in season for long so normal oranges would work as a substitute. Alternatively, the blood oranges freeze well so you could have it at other times of year.

1 x 600g Pollock fillet, skinned and pinboned

2 sticks of lemongrass

5 blood oranges, 2 halved and 3 segmented

1 tablespoon fresh ginger chopped very finely

sea salt

2 tbsps coconut oil

2 tbsps ground nut oil

juice and zest of 2 limes

4 spring onions

1 large bulb fennel (remove leafy tops and set aside, half and finely slice the rest lengthways)

2 tbsps sesame seeds (toast them in the oven till golden)

• Chill the fish in the fridge for at least an hour - it makes it easier to handle.

• Cover a dinner plate with clingfilm. Place your fillet in front of you, take a very sharp knife, and start to cut it in thin slices, no more than 5mm thick. Press each one on the chopping board with the side of the blade of the knife, to make them wafer thin. Don’t worry if they fall apart a bit. Lay them on the cling filmed plate, then when it's full, put another sheet of cling film over, and continue. Put the plate of fish in the fridge

• For the dressing, squeeze the two halved blood oranges into a bowl. Peel and segment the other 3, and add to the juice. Remove the tough outer skins on the lemongrass, and very finely slice the remainder, add to the oranges. Add the ginger, the lime juice and the coconut and groundnut oil. If it’s cold weather, the coconut oil may solidify into white lumps. If it does, set the bowl over a pan of hot water till it liquefies again. This will also help bring out the flavours. Add a pinch of salt

• Finely slice the spring onions, and add them and the fennel slices to the bowl

• Take the plate of fish slices out of the fridge, and arrange the slices on 4 plates. They don’t need to be done too tidily. Scatter the fennel slices, orange segments and spring onion over the fish, and pour some of the dressing over too. Sprinkle with the fennel tops and the lime juice and scatter a few sesame seeds. Serve immediately, bringing the dressing to the table so that extra can be added to the dish according to taste