Grilled Fish with Avocado Salad

This is my favourite weeknight dinner when I want something light that still feels special.

Rub firm white fish fillets with olive oil, smoked paprika, salt and lime zest, then grill for three to four minutes per side until just opaque. While the fish cooks, toss diced avocado, cherry tomatoes, red onion and coriander with lime juice and a little chilli.

Spoon the salad over the warm fish and serve with tortillas or rice. A cold white wine or a sparkling lime mocktail is all you need alongside.