Step 1

Combine the tomato and avocado wedges with the feta, cucumber, onion, olives and parsley in a bowl. Shake together the olive oil, garlic, mint and lemon juice in a screw-top jar with sea salt and freshly ground black pepper, then toss with the salad.

Step 2

Preheat a chargrill pan or barbecue on high heat. Score the fish skin lightly in 2 or 3 places, then brush with a little extra oil and season with salt and pepper. When the pan or barbecue is hot, cook the fish skin-side down for 2 minutes. Turn the fillets and cook for a further minute or until the fish is just cooked through.

Step 3

Divide the chunky Greek salad among 4 plates or shallow bowls, top with the fish and serve with lemon wedges.