• 2 brill fillets, weighing about 200g each
• 3–4 tablespoons soy sauce
• 2 cloves garlic, finely chopped
• small piece of ginger, finely chopped
• ¼ teaspoon five spice powder (optional)
• 2 tablespoons sunflower oil

for the salsa

• 1 preserved lemon
• 70 g green olives, stoned and chopped
• 2 tablespoons pumpkin seeds, toasted and lightly crushed
• 2–3 spring onions, finely chopped
• 2 tablespoons chopped parsley
• 1–2 tablespoons olive oil

Put the fillets side by side in a dish, mix together the soy sauce, garlic, ginger and five spice and spoon it over the fish to cover it evenly. Set aside for 30–60 minutes, turning the fillets once, and spooning the marinade over any bits that are still white.

Meanwhile, make the salsa. Discard the flesh of the lemon and cut the peel into dice. Combine with the olives, pumpkin seeds, spring onions and parsley and add the olive oil.

Heat the grill, remove any bits of garlic or ginger from the fish and brush on both sides with the oil. Grill for 2–3 minutes each side, depending on the thickness. Serve the fish with the salsa.