Grilled fish, green salsa, white bean purée with sweetcorn & Mexi kraut

Make a salsa of 5-6 chopped spring onions, 1-2 green jalapeños, ½ bunch coriander and the zest and juice 1 lime, and loosen with a little olive oil. Season to taste. Fry garlic in a generous amount of olive oil until soft, add drained, tinned white beans and cook for 10 minutes. Transfer to a food processor and blend until smooth. Return to the pan and stir through sweetcorn kernels (frozen if necessary). Grill fish fillets, then spoon the purée on plates, add a good sprinkling of Mexi kraut, add the fish fillets and drizzle with the green salsa.