Haddock with herbs and lemon

Serves 2

280g fresh boneless haddock fillets 2 garlic cloves, peeled: 1 sliced, 1 crushed 2 tbsp dill, chopped 2 tbsp mint, chopped zest and juice of 1 lemon, plus wedges to serve 5 tbsp extra virgin olive oil 2½ tbsp cider vinegar sea salt and black pepper steamed asparagus, to serve Preheat the grill to medium and line a grill tray with tinfoil. Scatter the sliced garlic clove onto the tray. Place the fish, skin down, on top of the garlic. In a bowl, mix together the herbs, zest and juice of the lemon, and the oil, then season with salt and pepper. Coat the fish with half the mixture, then whisk the vinegar into the remaining liquid with a fork. Whisk in the crushed garlic and set aside. Grill the fish for 8-10 mins until the flesh is milky white and firm. Transfer each piece of fish to a serving plate and accompany with the steamed asparagus. Pour the remaining dressing mixture over the fish and serve with lemon wedges.