2.Meanwhile, heat a chargrill or barbecue on medium-high. Combine oil and garlic and brush over fish. Cook for 3-4 mins each side, until browned and cooked through.
3.Stir mint and fennel fronds through cucumber salsa. Scatter fish with extra mint. Serve with salsa, bread and lemon wedges.
Cucumber salsa
4.Place cucumber, sliced fennel, eschalot, lemon juice and oil in a bowl. Season. Using fingers, rub dressing into vegetables. Stand for 15 mins.
Buy fish the day you plan to cook it. Transfer from the packaging to a plate straight away, cover and chill until needed.