A punchy herb salsa is the perfect accompaniment for char-grilled white fish, served with tender asparagus spears and red radicchio, also cooked on the grill pan. The fish and vegetables are piled on toasted muffins in a style reminiscent of Eggs Benedict.
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
*Instead of cod, try salmon or tuna steak or fillet, or small whole mackerel that have been cleaned, boned, split and opened out flat. *Red pepper strips and spring onions would also be delicious char-grilled to serve with the fish in place of the asparagus and radicchio. *For a vegetarian alternative, griddle thick slices of halloumi cheese or smoked tofu and serve with the vegetables, salsa and muffins.
Cook the fish fillets skin-side up first, so that they keep their shape – the thick skin holds the flakes of flesh together. Skinless fillets are difficult to turn when cooked on a griddle as they tend to fall apart; however, you can use skinless fillets if you are cooking in a frying pan. * Make the salsa verde in advance and keep it chilled in the fridge until you need it. * If you don't have a griddle, cook the vegetables and fish under a pre-heated hot grill. Cover the grill rack with foil.