Levantine-Style Halibut Fillet with Mung Beans and Yellow Bell Pepper

Levantine-inspired comfort food: tender halibut fillet paired with yellow bell pepper, sweet corn and savoy cabbage and mung beans, finished with savory and a hit of dried thyme and dried dill weed. 1. Pat the halibut fillet dry and season with sea salt, dried thyme and dried dill weed. 2. Heat avocado oil in a heavy pan and grill the halibut fillet until it develops a deep golden crust, about 13 minutes. 3. Add yellow bell pepper, sweet corn and savoy cabbage to the pan and cook until just tender, stirring in savory for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.