Halibut Recipe With Fregola & Scallops

Ingredients

• 2 halibut fillets, skinless, each weighing 120g
• 2 king scallops
• 1 tsp fennel pollen
• 5 black olives, de-stoned and cut into strips
• 30ml of vegetable oil
• 40g of pumpkin seeds, toasted
• 40g of pine nuts, toasted
• 5g of fennel seeds, soaked in warm water for 1 hour
• 200g of fregola
• 60ml of olive oil
• 30ml of lemon juice
• 2g of cayenne pepper
• 20g of flat-leaf parsley, finely sliced
• 20g of coriander, finely sliced
• 1 cherry tomatoes punnet
• 1 tbsp of sea salt
• black pepper to season, ground
• 1 tsp caster sugar