Halibut in Herb Crust with Samphire, Peas and Potatoes

It's been a while since I have been using Regal Fish's produce, but last night we had Halibut in a herb crust, served with samphire, peas and potatoes. The crust was left over stale bread whizzed up with a garlic clove, a shallot, spring onion, tarragon, basil, dill, and parsley. Seeing as I had all these herbs and the trimmings from the fish a made a quick fish stock and thickened it slightly with a little corn starch.

It was delicious!