Summer is my favourite time of year to cook fish. There are so many fantastic seasonal species available and, so long as they’re properly fresh and of good quality, they need very little intervention. I often look for lightness, freshness and acidity to bring balance and lift to a summery fish dish, whether that comes from citrus, herbs or a sharp dressing, because those elements enhance the natural flavour of the fish, rather than masking it. These recipes are ideal for relaxed summer cooking: full of flavour, yet straightforward enough for a midweek meal.Crisp pollock tacos with grilled sweetcorn, jalapeño yoghurt and lime-pickled cucumberWant to save this recipe? Download the Guardian Feast app to add this to your collection.Prep 15 minPickle 20 min+Cook 25 minServes 4For the lime-pickled cucumber1 cucumber, trimmed, deseeded and thinly slicedJuice of 2 limes
1 small handful fresh mint leaves
1 tsp sugarSalt and black pepperFor the jalapeño yoghurt1 fresh jalapeño, deseeded (leave the pith and seeds in if you like more heat)1 small handful coriander leaves
1 small garlic clove, peeled200g Greek yoghurt
Juice of 1 limeFor the sweetcornTwo corn cobs, or 300g fresh kernels1 tsp olive oilFor the pollock75g plain flour
