Californian Grilled Fish

If you have a jar of lovely Coriander and Lime Tartare Sauce (see the Related Recipe link at the bottom of the page to make it), a wonderful way to use it is to spread it on to some fish fillets, then sprinkle with cheese and breadcrumbs and pop them under a pre-heated grill. You'll have one of the fastest and most delectable suppers imaginable.

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This recipe is taken from The Delia Collection: Fish.

Method

Begin by wiping the fish fillets with kitchen paper to get them as dry as possible, then place them in the foil-lined grill pan.

Season with salt and pepper, then spread the Coriander and Lime Tartare Sauce all over the surface of the fish.

Now, in a bowl, mix the breadcrumbs, cheese, coriander, cayenne and lime zest together, then sprinkle this over the fish as evenly as possible.

Dot with a little butter. Place the grill pan as far from the heat as possible and grill the fish for 10-15 minutes, depending on its thickness – it should be just cooked through and the top should be crispy and golden.

Serve with tiny new potatoes, tossed in chives and lemon juice, and a plain lettuce salad.