Season the fish with salt and pepper, then fry it in a non stick pan for about 2-3 minutes on each side.
Slice the baby courgettes in half, lengthwise, and grill them for about 2 minutes. Season with salt and olive oil.
Blanch the sprouting cauliflower as well as the sea vegetables (or samphire) in separate pans.
To serve, place each fish on a plate, add the vegetables as garnish and top with dehydrated shallot flakes.