4 haddock fillets, about 175 g (6 oz) each, skin removed
juice of 1/2 lemon
50 g (2 oz) Parmesan cheese, freshly grated
1 teaspoon freshly ground black pepper
rocket salad, to serve
1 avocado, stoned, peeled and roughly chopped
3 vine-ripened tomatoes, roughly chopped
4 tablespoons chopped parsley
2 tablespoons olive oil
Place the haddock fillets on a plate and drizzle with the lemon juice. Mix the Parmesan with the pepper on a separate plate. Press the haddock fillets into the Parmesan mixture on one side only to coat.
Lay the haddock, Parmesan-side up, on a grill rack lined with foil and cook under a preheated high grill for 5–6 minutes until golden and cooked through.
Meanwhile, mix together all the ingredients for the salsa in a bowl and season with plenty of pepper.
Serve the hot haddock fillets with the salsa spooned over, with a simple rocket salad and lemon wedges, if liked.