Ingredients

Method

• 4 fillets angel fish (about 180g each)
• Sea salt and ground pepper
• Olive oil
For the Mexican corn salsa
• 250 ml cut corn, blanched
• 1 small red pepper, seeded and chopped
• 1 firm medium red tomato, seeded and chopped
• 1 small red chilli, seeded and chopped
• 2 spring onions, chopped
• 45 ml chopped fresh coriander
• 15 ml red-wine vinegar
• 45 ml olive oil
• Flaky salt and ground black pepper, to taste

Method

Ingredients

Oil and lightly season the fish, then pan grill it on both sides in a hot ribbed grill pan until just cooked and still moist.
Mix together all the salsa ingredients.
Spoon the salsa over the fish and serve with a bowl of crispy lettuce on the side.