Fish tacos with guacamole and pepper and spring onion salsa

Serves 4

You will need:

450g filleted fish (such as mackerel, salmon, cod, whiting) 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper

For the pepper and spring onion salsa, you will need:

1 red or yellow pepper, cut into short, thin slices 2 ripe tomatoes, finely diced 2-3 spring onions, trimmed and finely sliced ¼ cucumber, finely diced ¼ to ½ a red chilli, deseeded and finely chopped 1 tablespoon chopped fresh coriander, plus some coriander leaves, to serve 1-2 tablespoons lime juice 2 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper

You will also need:

12 corn tortillas, or ready-made taco shells (3 per person) A bowl of guacamole, to serve — see recipe, below right A bowl of creme fraiche Lime wedges

1 2Preheat the oven to 230°C, 450°F, Gas 8. Place the filleted fish on parchment paper on a baking tray and drizzle it with the extra-virgin olive oil. Season it with some salt and freshly ground black pepper and put it in the preheated oven to roast. Cook it for anything from 5-15 minutes, depending on the thickness of the fish.

3While the fish is cooking, make the salsa. Put the sliced red or yellow pepper, whichever you’re using, in a bowl, along with the finely diced tomatoes, the finely sliced spring onions, the finely diced cucumber and the finely chopped chilli. Add the tablespoon of chopped fresh coriander and some lime juice, the extra-virgin olive oil and some sea salt and freshly ground black pepper to taste. Mix together, taste the salsa, and add more lime juice if it needs it. Transfer to a salsa bowl.

4When you’re ready to eat, use tongs to hold the corn tortillas over a gas jet or a warm hob, and warm each one for about 30 seconds, or heat each one on both sides on a hot dry pan. Alternatively, use ready-made taco shells.

5Fill each tortilla or taco, whichever you’re using, with a few chunks of roasted fish, some salsa, some guacamole, and a blob of creme fraiche. Garnish with the coriander leaves and serve with the lime wedges.