Tender halibut and smooth creamy mash with lovely sharp flavours from the capers, olives and peppers
Boil the potatoes for 10-15 minutes. While they are boiling, put the pepper, along with the capers, olives and chilli in a frying pan with the olive oil. Place over a gentle heat and allow to cook away for about 5 minutes.
Boil or steam the asparagus for about 5 minutes, then set aside and keep warm..
Drain and mash the potatoes once cooked, adding enough milk to achieve a creamy mash. Season with salt and pepper.
Grill the halibut fillets until they are just cooked.
Place a large pastry cutter or individual flan cutter in the middle of the serving plate and spoon in the mash. Remove the cutter, then top the mash with the halibut fillets and spoon the warm pepper and oil mixture around the potato. Arrange the asparagus on top and garnish with basil