Recipe for Grilled Fish with Tartare Sauce and Melted Cheese
- 2 fish fillets - cod, hake, whiting, plaice, halibut - anything you like
- 2 tablespoons tartare sauce (see recipe No 62 or cheat’s version from a jar)
- grated zest and juice from 1/4 lime
- 3 tablespoons mature cheddar cheese, grated
- 1 dessertspoon capers
- 2 cornichons (baby gherkins)
- 2 tablespoons breadcrumbs
- 1 dessertspoon chopped fresh coriander (you can use parsley but use lemon instead of lime)
- a good pinch of cayenne pepper
- 10g ('bd oz) butter
- salt and freshly milled black pepper
Place the fish in a foil lined grill pan. Season with salt and pepper. Roughly chop the cornichons and capers and in a small bowl mix them into the tartare sauce. Spread the mixture all over the fish. In another bowl mix the breadcrumbs, cheese, coriander or parsley, cayenne, lime or lemon zest and juice. Sprinkle this over the fish and dot a little butter here and there. Place the grill pan at least 10 cm/4 inches away from the heat. Grill for 10-15 minutes depending on the thickness of the fish. The top should be slightly crisp and golden. Serve with new potatoes tossed with chives and lemon juice and peas.
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