Roasted Whitefish Fillet with Leek, Bok Choy and Swiss Chard

Tender whitefish fillet paired with leek, bok choy and swiss chard and mung beans, finished with savory and a hit of cinnamon and allspice. 1. Pat the whitefish fillet dry and season with sea salt, cinnamon and allspice. 2. Heat truffle oil in a heavy pan and sauté the whitefish fillet until it develops a deep golden crust, about 18 minutes. 3. Add leek, bok choy and swiss chard 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. Finish with a generous drizzle of salsa before serving hot.