1. Marinate the fish fillets with salt, pepper, garlic ginger mince, and lemon juice. Set aside for about 10 minutes to infuse the flavours. 2. In a non-stick pan over medium heat, add the ghee ...

Here, the fish is lightly coated, and then pan-seared in a hot skillet. You can use any fillet of white fish you prefer - my favorites are tilapia and red snapper, but you could also use cod or ...

Add the halibut fillets to the pan and let cook untouched until they begins to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked ...

Arrange the salmon fillets in the pan, skin side up. Partially cover and sear until well browned, 5 to 6 minutes. Turn the fish over and continue cooking for 5 to 6 minutes, until the fish flakes ...

Repeat with remaining oil and fillets. To serve, divide leek-potato mixture and fillets among four plates and top fish with a scattering of herb salad.

Vince Kundev, head chef at The Duke on the Test, has cooked up a balanced dish made with fresh local produce including Test ...