Instructions: For the sweet chilli glaze, put all the ingredients in a small pan and bring to the boil. Cook until the mix starts to thicken and remove from the heat.

Place the fillets, skin side up, on an oiled piece of foil under a hot grill for 2 minutes on one side. Turn over and grill for a further minute then brush with the glaze and return until the glaze just begins to burn. Cooking times will vary with the thickness of your fillet, try and keep the fish rare in the middle. Remove from the tray and sit on the beans.

For the bean salad, lightly blanch the beans in separate batches until just cooked, but still with a crunch. Refresh under cold water and dress with a little lemon juice, sea salt and extra virgin olive oil.

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