Fish Taco Bowl with smoked paprika

Method

1. Gather and prep everything first: olive oil, lemon, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the fish taco and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Stir in the flat-leaf parsley along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.