Set the oven to 220C/200C fan/gas mark 7.

Bring a large pan of salted water to the boil.

Add the kale to a high-sided baking tray and drizzle with the sesame and olive oils. Place the kale in the centre of the oven and cook for 15 minutes.

Cut the potatoes into 2-3cm pieces and boil in the pan of salted water for around 12 minutes.

Set out three shallow bowls in a row, with a large chopping board or baking tray at the end. Add the flour to the first bowl, the beaten egg to the second and the panko breadcrumbs to the third.

Season the halibut pieces with salt and pepper. Take each portion and dip it in the flour, then the egg, then the breadcrumbs, ensuring it is as evenly coated as possible. Once each piece is ready, place it on the board or tray and coat the next piece until all four are ready to cook. Set aside.

Drain the potatoes and mash them in the pan, adding the butter and mixing until fully incorporated. Once smooth, add the milk and mix well with a wooden spoon. Place the lid on top and keep warm.

Place a wide, heavy-based pan over a medium heat and add the vegetable oil. Once hot, add the halibut and cook for around 3 minutes on each side, depending on thickness. When done, the breadcrumbs should be browned evenly and the halibut flesh opaque yet still moist.

Place a piece of halibut on each warm serving plate alongside a generous spoonful of creamy mash and a portion of sesame roasted kale.