Preheat the oven to 375 degrees F.
In a large skillet, heat 2 tablespoons olive oil. Add the onion and potatoes and toss to coat. Place it in the oven and roast
until golden and tender, about 30 to 40 minutes.
In a medium saucepan
, add sugar, vinegar
and blood orange juice
and bring to a boil. Reduce by 1/2 and set aside.
In a very large saute pan over medium-high heat, add 4 tablespoons butter and 2 teaspoons of oil. Season the fish with Essence, salt and pepper. Place fish
in pan and cook until browned. Turn fish and repeat on the other side for the same amount of time.
Place the pea shoots
in a bowl. Toss with some extra-virgin olive oil
and season with salt and pepper.
To plate, place potatoes on the bottom of the each plate and top with 1 fillet. Place a mound of pea shoots on each fillet. Drizzle
gastrique around the plate and garnish with blood orange slices.