Grilled Fish with Charred Cucumber Salad

Steps

1. Bring a full kettle to the boil. Prepare potatoes and lemon. Place potatoes and salt in pot and cover with boiling water. Cook for about 15 minutes, until tender. Drain well and set aside.
2. While potatoes cook, peel cucumber and cut into quarters lengthways, remove cucumber core and slice on an angle 2cm thick; thinly slice spring onions; cut artichokes into 1cm wedges.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook cucumber and artichokes for 4-5 minutes, stirring regularly, until caramelised. Remove from pan and set aside in a medium bowl to cool slightly. Reserve pan.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and dust lightly with flour. Heat a drizzle of oil in reserved fry-pan on high heat. Cook fish for 1–2 minutes each side (depending on thickness), until just cooked through. Remove from pan and set aside.
5. While fish cooks, peel courgette into ribbons and roughly chop mint. Place in a bowl, along with cooked potatoes, cucumber, spring onion, artichoke, lemon juice a drizzle of olive oil. Season to taste.
6. To serve, dollop plate with yoghurt and top with charred cucumber salad and fish.