Pan roasted plaice with grilled corn and nectarine salsa

1 Make the salsa by charing the corn either on a grill or in a heavy bottomed skillet pan. Shave the kernels from the cob and add them to a large bowl along with the diced nectarines, diced cucumber, minced jalapeño, diced red onion, and coriander. Season with salt and pepper.

2 In a separate bowl, whisk together the olive oil, lime juice, water, garlic, honey, and salt. Pour this over the salsa and stir to coat.

3 Heat a large heavy bottomed frying pan over medium high heat and add the olive oil.

4 Season the fish fillets with salt and pepper. Put them in the pan, skin-side down. Sear for two minutes and then gently flip them over. Lower the heat to medium and cook through.

5 Serve the plaice topped with the fresh salsa, and a side salad or rice would be good too.