Angelfish with tartare sauce

Tartare sauce is probably a bit retro but I love it – especially when it is freshly made with a variety of pickles and textures, as we’ve done. We prepared the fish in the pan, but a fish over the coals is even better.

Serves 4 Preparation time: 20 minutes Cooking time: about 10 minutes

• 2 x 400g angelfish, skin on, well cleaned (no scales) • 10ml olive oil • 30ml butter, melted • 3ml lemon zest • 3ml grated garlic • 2 lemons, halved TARTARE SAUCE • 125ml creamy mayonnaise (see recipe on page 120 if you prefer to make your own) • 125ml double-cream yoghurt • about 30ml fresh lemon juice • 5ml Dijon mustard • 4 spring onions, chopped • 5 gherkins, chopped • 15ml capers • 15ml chopped dill

1 Rub the fish on both sides with olive oil. Heat a heavy-based pan and fry the fish, skin side first, for about 4–6 minutes until the skin colours nicely. Turn the fish over carefully and dot with the butter, lemon zest and garlic. Fry for a further 4 minutes or until just cooked but still juicy. The cooking time will depend on the thickness of the fish and the heat of the pan. Use your judgment; if it flakes easily, it’s done. Season with salt and pepper and remove the pan from the heat.

2 Roast the cut sides of the lemon wedges quickly in the hot pan. Not only will the hot lemons be easier to squeeze, the juice will also have a lovely roasted flavour.

3 Make the sauce Mix all ingredients and season with salt and pepper to taste.

4 Serve the fish with the tartare sauce, the roasted lemons and your choice of side dish – rice, chips or mashed potato.