Based on the classic Niçoise Salad

cost: £4 serves: 1
a truly elegant working-night supper, and a great way to use up some leftover bits

1 fillet of River Cobbler
3 cloves of garlic, minced
1/4 C + extra olive oil
a handful of green beans
1 egg, boiled
a few olives
a handful of samphire
a few slices of tomato or cherry tomatoes
half a lemon
cracked black pepper
1 t honey

Put the fillet of cobbler and green beans on a baking tray. Drizzle over with olive oil and place under a hot grill for 7 minutes. Mix about 1 t of olive oil with 2 finely minced cloves of garlic. Take out the cobbler, flip over, and spread over with the garlic and oil and sprinkle with a little salt. Grill for an additional 7 minutes or until moistly flaky.

Mix together 1/4 C olive oil, the juice of half a lemon, honey, the remaining garlic, a pinch of salt, and black pepper into a dressing. Cut the egg into quarters. Arrange the fish and everything else on a plate and drizzle over with the dressing.