Californian Grilled Fish
If you have a jar of lovely Coriander and Lime Tartare Sauce (see below) 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.
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.