Ingredients

• 4 Cornish herrings, filleted
• 1 bulb of fennel
• half a red chilli chopped (with seeds if you like it hot)
• A few small capers
• chopped soft herbs (basil, mint, parsley)
• a good olive oil
• lemon juice
• Maldon sea salt

Heat a char-grill pan till smoking, slash the skins of the herring fillets and season.

Grill the fish skin side down for two minutes to crisp the skin, remove and place on a baking tray flesh side down then put into a hot oven (220 degrees) for about three minutes to cook through. (You can add a splash of olive oil to the fish if you wish).

Meanwhile to make the salad, quarter the fennel and remove the core, then slice very finely length ways. Place in a bowl and dress with the lemon luice, sea salt and olive oil. Then add the freshly chopped herbs and chilli, by this time the herrings will be cooked.

To present the dish place the salad in the middle of the plate and lay the herring fillets skin side up on the top, crush over a little more of the sea salt and a drizzle of olive oil.