150 mlgrapeseed oil50 mlcabernet vinegar1 tbspfinely chopped flat-leaf parsley3vine-ripened tomatoes, peeled, seeds removed and finely diced1telegraph cucumber, peeled, seeds removed and finely diced1Spanish onion, finely chopped100 gmsalted baby capers, soaked in cold water and drained 150 gmanchovy fillets, finely chopped24 (about 180gm each) garfish fillets, skin on, scaled and pin boned100 gmbutter, softened
Preheat grill on high heat. Whisk grapeseed oil, vinegar and parsley in a bowl and season to taste with sea salt and ground black pepper.
Combine tomato, cucumber, onion, capers and anchovy in a bowl and stir in dressing.
Brush garfish fillets on both sides with butter, season and place skin-side down on an oven tray. Grill on a low shelf for 2 minutes. Divide fish between plates, spoon over salsa and serve immediately.