Mahi Mahi and Brussels Sprouts

Bring a pot of well-salted water to a boil. Trim the Brussels sprouts, halving any larger ones. Boil for 8 to 10 minutes until just tender but still holding their shape. Drain and set aside.

Pat the mahi mahi thoroughly dry with paper towels, as this is essential to achieving a proper sear. Season both sides with salt, then press the rosemary, parsley, and tarragon firmly onto the surface so the herbs adhere.

Heat a thin film of olive oil in a cast iron or stainless steel pan over medium-high heat until it shimmers. Lay the mahi mahi in the pan with care. An immediate sizzle indicates the temperature is correct. Do not touch it.

Cook undisturbed for 3 to 4 minutes until the underside is golden and the sides are turning white. Flip and cook the other side for a further 2 to 3 minutes. Stand the fish briefly on its narrower edges until those faces too are white. Remove from the pan and rest loosely wrapped in foil with a small knob of butter on top for 5 minutes.

While the fish rests, reduce the heat to medium and add the butter to the same pan. Once foamy, add the drained Brussels sprouts cut-side down. Cook undisturbed for 3 to 4 minutes until the cut faces are deeply golden and caramelised. Add the bacon crumbles and a pinch of rosemary, toss to combine, and cook for a further 1 to 2 minutes until the bacon is crisp.

Plate the Brussels sprouts and lay the mahi mahi alongside. Finish with a scattering of fresh parsley and tarragon over the fish.