Griddled black bream with warm potato salad

Method

1. Cover the potatoes with cold salted water and bring to the boil with the lid on, then remove and simmer for about 15 minutes, until tender. Leave until cool enough to handle, then peel them while still warm – this isn’t compulsory but is worth it for a nice, light summer dish like this. Thickly slice.
2. While the spuds are cooling, heat a griddle to cook the fish. You could also use a barbecue, or even a grill (but it’s not quite the same!).
3. Make 3 deep cuts along each side of each fish at the same angle as the gills. Brush lightly all over with oil and salt generously on one side, then place salted-side down on the griddle. Season the top side and cook over a high heat for about 5 minutes. Lift one fish gently. If it’s ready to be turned it should come away without the skin tearing. The other side will take 4-5 minutes, depending on the thickness.
4. Cut the lettuce into chunky pieces. Knock up the dressing by mixing the capers with the basil, lemon juice, oil and seasoning. Toss lightly with the lettuce, cucumber and potatoes, reserving a little dressing to spoon over the fish.