1.
Cook the beans and peas in boiling salted water for 3 minutes. Drain and refresh under cold running water.

2.
Remove the tough outer skins from the broad beans and place in a bowl with the peas, tomatoes and watercress. Combine the olive oil and balsamic in a small bowl and season with salt and pepper. Drizzle over the salad and toss it through.

3.
Season the skin side of the fillets. Heat a drizzle of olive oil in a sturdy frying pan set over a moderate heat.

4.
Cook the fillets, skin facing down, for 3-4 minutes until the skin is crisp and golden. Flip the fillets over, add a dash more olive oil and a teaspoon of butter and cook for another two minutes. Add a squeeze of lemon before removing from the heat.

5.
Serve with the salad and a wedge of lemon. Add a small knob of butter to the top of the fish when you serve and let it melt.