Garlic scapes, which should be coming on the market this week, have a subtle garlic flavour that matches halibut beautifully. If they still have not arrived at a market near you - this has been a cold few weeks - use green onions and 2 teaspoons of chopped garlic. Serve a salad with this dish.

2 tablespoons chopped fresh chervil

1 tablespoon Dijon mustard

1 tablespoon olive oil

4 6-ounce (175-gram) pieces halibut

8 extra-large shrimps, peeled

¼ cup unsalted butter

2 cups chopped garlic scapes

1 cup halved cherry tomatoes

1/2 cup white wine

1 tablespoon chopped tarragon

Preheat oven to 450 F.

Combine chervil, mustard and olive oil and brush over halibut fillets. Season halibut and shrimp with salt and pepper.

Heat butter in a skillet over medium-high heat. Add garlic scapes and tomatoes and sauté for 1 minute. Add wine and tarragon and bring to boil. Place fish on top of vegetables and place skillet in oven. Bake for 8 minutes.

Add shrimp and cook another 7 minutes or until fish is cooked, shrimp is pink and vegetables are softened. Spoon fish, shrimp and scapes on to 4 plates and serve with Anchovy Roasted Fingerlings. Serves 4.