Marinades and accompaniments

For a simple quick marinade (1) for firm-fleshed fish (like turbot, brill, swordfish, tuna etc.) about to be grilled: mix 4 tablespoons of olive oil, 1 teaspoon of chopped thyme leaves, 1 teaspoon of finely grated lemon zest and some sea salt and freshly ground black pepper. Rub this mixture all over the fish just before grilling.

The easiest way to dress grilled, griddled or barbecued fish is with a herb butter (2). Mix about 250g softened butter with salt and pepper, lemon juice if you like and chopped herbs of choice (parsley, chervil, chives, dill), roll into a cylinder in a sheet of foil or greaseproof paper and chill. Cut off discs of the butter as you need them and pop on top of the fish to serve. You can vary the flavourings in lots of ways, adding chopped deseeded chillies or a good pinch of cayenne pepper or a few drops of Tabasco. Alternatively, add some chopped shallots that have been sautéed in a little butter.