Grilled Fish with Herby Tomato Salsa

Prep time 5 min
Cook time 12-15 min
Serves 4-6

• 4-6 fish fillets, such as salmon, cod, haddock, ling, trout or mackeral
• Olive oil for brushing

• 1 tablespoon leftover pesto or herby dressings
• 100g cherry tomatoes, halved and quartered
• 2 tablespoon herbs

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

  such as basil, parsley or dill
• 1 clove garlic, peeled and crushed
• 1 tablespoon capers, rinsed and drained
• 2-3 tablespoon grated cheese

  Cheese

  Add to eggs for omelettes, grate onto soups or salads.

  • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
  • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.