Combine green beans, tomatoes, olives, 1 tablespoon parsley and 1 tablespoon chives in a bowl. Set aside.

Heat 1 tablespoon oil in a sauté pan over medium-low heat. Add shallot and 2 cloves garlic and cook until fragrant and soft, but not brown, 3 to 5 minutes. Stir in stock, wine, lemon zest, lemon juice, bay leaf and peppercorns. Increase heat to medium-high and bring the mixture to a simmer.

Season both sides of halibut generously with salt.

Reduce heat to low and add halibut to the pan. Cover and cook until fish is opaque and flaky, 5 to 8 minutes. Carefully remove from the poaching liquid and keep warm.

To prepare sauce, strain poaching liquid and return to the pan. Cook over medium-high heat until liquid is reduced to 1/2 cup. Remove the pan from the heat and swirl in butter. Keep warm until ready to serve.

Heat 1 tablespoon oil in a small sauté pan over medium-high heat. Add remaining 2 cloves garlic and cook until fragrant, about 1 minute. Add prawns, 1 teaspoon parsley and 1 teaspoon chives. Cook, stirring frequently, until prawns are bright pink and just cooked through, about 2 minutes. Add a splash of wine and continue cooking until most of the liquid is evaporated. Remove from the heat and season with salt and pepper.

Divide salad among4 plates. Place a halibut fillet on top of salad and drizzle with sauce. Top with an herbed prawn; serve immediately.

Special notes:

Instead of green beans, use any seasonally available vegetable such as asparagus, carrots or zucchini.