Grilled Coley

Meanwhile, trim the courgette then slice into rounds about 1cm thick. Halve and peel the onion. Cut each half into 4 four wedges and separate the layers. Zest and halve the lemon.

Line a baking tray with foil. Pop the coley fillets onto the foil and sprinkle over half the lemon zest and add a small squeeze of lemon. Pop the red onion next to the fish. Drizzle a little oil and sprinkling some salt and pepper over both the fish and the onion. Rub to coat everything evenly in the oil and seasoning. IMPORTANT: Remember to wash your hands and equipment after handling raw fish.

Pop the tray on the top shelf of your oven and bake until the onion is soft and slightly charred and the fish is cooked, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle! Meanwhile, trim the spring onions then slice thinly. Pick the mint leaves from their stalks and finely chop (discard the stalks). Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Drain and rinse the cannellini beans in a sieve.

Heat a large frying pan over medium-high heat (no oil). When hot, add the courgette slices and cook until charred, turning occasionally, 7-8 mins. You may need to do this in batches! When ready remove from the heat. In a small bowl, mix together half the mint, the juice from half the lemon and the olive oil (see ingredients for amount). Season with a pinch of salt and pepper. This is your drizzle.