Lime & coriander drizzled fish with mango & avocado salsa

Sometimes I get so carried away with the cooking, and let's be honest the actual eating, that I forget to take pictures. This is one of those occasions, and so you will just have to forgive and trust me. The weather here lately has been energy zappingly humid and hot and as a result suppers have needed to be refreshing and light. Luckily this recipe is very simple, and doesn't require too much effort. The salsa is better made in advance and stored in the fridge, so all you need to do is cook the fish and serve. Positively lazy.

For the salsa, that serves 4 you will need...

1 ripe avocado cubed
1 mango cubed
Large handful of fresh coriander roughly chopped
1 chopped red chilli deseeded (or ½ tsp chilli flakes)
1 lime juiced
½ red onion finely chopped
1 tbsp olive oil

Simply combine all the ingredients in a bowl and refrigerate until needed. Make at least 30 minutes before you need it to give time for the ingredients to infuse.

This recipe will work best with any white fish - think pollack, red mullet, red snapper, sea bass, cod, haddock or sea bream. Either grill the fish fillets, brushed lightly with a little olive oil and seasoned with salt & pepper, for a couple of minutes on either side, or pan fry in a little olive oil and small knob of butter, seasoning as before, again for a couple of minutes on both sides. Rest the fish aside for a minute or so whilst you make the lemon & coriander drizzle. Whisk together 3 tbsps of olive oil with 1 tbsp of lime juice. Add a small handful of finely chopped fresh coriander and season with salt & pepper. To serve just drizzle over the fish fillet and serve with a few spoonfuls of the salsa, alongside a salad or crisp green vegetables.