The Dishes Emphasize Citrus, Herbs, and Sharp Dressings to Enhance Natural Flavours Without Masking Them

Andy Beynon shares two light, fresh summer fish recipes ideal for hot-weather cooking: pollock tacos with lime-pickled cucumber and jalapeño yoghurt, and hake with saffron aïoli and butter beans. The dishes emphasize citrus, herbs, and sharp dressings to enhance natural flavours without masking them. For the tacos, pickle sliced cucumber in lime juice, mint, and salt for at least 20 minutes.

Blend jalapeño, coriander, and garlic with yoghurt and lime juice for a cooling sauce. Grill sweetcorn until charred, then cut kernels off. Coat pollock strips in seasoned flour, egg, and panko, then fry in 1cm oil for two to three minutes per side until golden.

Warm tortillas, spread with yoghurt, top with cabbage, fish, corn, pickled cucumber, coriander, and lime. For the hake, roast a garlic bulb at 200C/390F/gas 6 for 40-45 minutes until soft. Soak saffron in warm water, then stir into mayonnaise with roasted garlic and lemon juice.

Roast butter beans with olive oil, chilli, and coriander for 20 minutes. Fry anchovies until dissolved, mix with garlic paste and beans, then fold in crab meat, lemon juice, and tarragon. Season hake fillets at least 30 minutes ahead, then sear skin-side down in an ovenproof pan on high heat for a minute before finishing in the oven.