One of my favourites ...
You need to start with some good cheese - something French. I tend to go with Camembert or Coutances.
Cut off the rind carefully revealing the soft cheese within and place into a milk pan with a little cream on a low heat - you want to just warm it through without any sticking.
Meanwhile, boil some tenderstem broccoli and put a couple of rashers of streaky bacon under the grille.
Serve up by pouring out the creamy cheese onto a warm plate, cover with the broccoli and garnish with the bacon, grinding a little fresh black pepper over.
Make up a marinade of diced fresh ginger and lime juice. Allow the fish to cure in the marinade for a few minutes.
Meanwhile, get your griddle warming, some salad potatoes sliced and par-boiled for a few minutes and your plates dressed with some rocket.
The par-boiled potatoes can now be sautéed through in butter while you cook the fish. Onto the griddle - I use a cast iron griddle pan. The fish needs little more than searing each side and then setting aside to rest.
Slosh a little olive oil and balsamic vinegar over the rocket, black pepper and sea salt just to season.
Just before serving out, dust the potatoes with chilli powder and spoon over the salad.
Fish on top and garnish with a few vine tomatoes.