Instructions: For the salsa put the oil water shallot garlic parsley and basil stalks into a small pan with some salt and pepper.

Cover and place in the simmering oven for 20 minutes to allow the flavours to infuse.

Strain then cool.

Peel the avocado and cut it in half. Remove the stone place the cut side of the avocado down on a board and cut in slices then toss in the juice of one lime half.

Add the tomato strips capers (if using) avocado and sugar to the infused olive oil mixture.

Season.

lightly brush the fish fillets with olive oil and season with sea salt and pepper. Preheat a ridged grill pan first nn the simmering plate then the boiling plate until piping hot.

Lay the fillets flesh side down on to the hot grill pan and cook for 45 seconds then turn on to the skin side cover the pan with a lid and continue cooking for about 45 minutes depending on the thickness of the fish. (It is better to undercook as it can be returned to the pan but there is no remedy for overcooked fish.)

Place the fillets on four plates spoon the salsa to one side of the fish and garnish with shredded leaves of basil and wedges cut from the remaining half lime.

If liked the salsa may be served hot. Take care only to bring it to piping hot do not cook it.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.