Grilled Fillets of Saltwater Fish from Great British Chefs 2 by John Webber

Ingredients

• 1 tablespoon chives, curt in 1 cm/½ inch batons
• 15 g/½ oz deseeded courgettes, finely diced
• 1 spring onion, finely sliced
• a mirepoix of 15 g/½ oz each onion, carrot and celery, all finely diced
• olive oil, for brushing
• rock salt
• turbot, brill, sole or monkfish (all grilled with the skin off), and scallops, queen scallops, prawns, lobster or blanched mussels
• 15 g/½ oz cooked French beans, finely sliced
• 125 g/4 fl oz fruity, extra-virgin olive oil
• grated zest of 1 orange
• red mullet, red snapper, sea bass, salmon or parrot fish (all grilled with the skin on)
• below, plus one shellfish:
• vinaigrette dressing
• frisée, oak leaf, lollo rosso and lamb’s lettuce
• a selection of any 5 fish, filleted, from the list
• grated zest of 1 lemon
• 1 small garlic clove, unpeeled
• 15 g/½ oz smoked bacon, finely diced, blanched and rinsed under cold water
• 15 g/½ oz carrots, finely diced
• 15 g/½ oz celery, finely diced
• sprigs of fresh dill
• 1 tablespoon lemon juice
• 1 sprig of thyme
• 25 ml/1 fl oz dry white wine
• 1 bay leaf
• salt, pepper and lemon juice
• 25 ml/1 fl oz vegetable stock