Lovely anytime but mid-Summer it’s perfect, in and out of the kitchen in no time! A little extra dressing is always useful, very good with grilled lamb too.

Serves 4

4 x 150g fillets of hake

sea salt, black pepper & olive oil

yogurt and lime dressing

2 green chillies, chopped

1 tablespoon fresh coriander, chopped

2/3 cloves garlic, chopped

finger piece ginger, peeled and chopped

2 teaspoons sugar

rind and juice 1 lime

125ml olive oil

sea salt & black pepper

3 tablespoons Greek-style yogurt


salad leaves for 4

2/3 shallots, thinly sliced

12 cherry tomatoes, chopped

Starting with the dressing, place the chillies,coriander, garlic, ginger, sugar, rind and juice of lime, olive oil, seasoning whiz for a minute. Place the yogurt in a bowl, stir the chilli mixture through the yogurt and set aside for serving. Check for seasoning. Heat a large pan until very hot, add about a tablespoon of oil to the pan and cook the fish skin side up. when the fish is just golden brown, add a knob of butter and cook for another minute, turn the fish and finish the cooking; now the fish will have a perfect caramel colour and delicious butter flavour.

Mix the salad leaves, shallots and tomatoes together, drizzle with a little olive oil and seasoning, divide between 4 serving plates, place a fish fillet on top and serve the dressing on the side.