Steamed Fish with Avocado Hollandaise, Green Beans and Lemon

After the indulgence of Christmas, it's always good to start the year with a bit of freshness. This dish is light, zingy and full of flavour as well as being pretty packed with nutrients too!

You can use any white fish you like here - look out for the sustainable logo on the packet - and you can swap out the green beans for whatever is in season. I like asparagus or tender steam broccoli in particular. The avocado 'hollandaise' is a Jamie Oliver invention and it's an absolute winner - all the luxury of the usual version but no worries about it splitting and with the added bonus of one of your five-a-day - brilliant!

Steamed Fish with Avocado Hollandaise, Green Beans and Lemon

Serves 2

250g green beans

2 white fish fillets (I used cod)

2 spring onions

1 lemon

1 tsp red wine vinegar

10g fresh chives

1 really ripe avocado

1 large egg yolk

sea salt and freshly ground black pepper

drizzle of olive oil (to serve)

Pour 1cm water into a large cold pan. Trim the ends of the green beans then place in the pan and sit the fish fillets on top. Put on a high heat, cover with a lid and steam for 5 minutes.

Meanwhile, trim the spring onions, roughly chop the green parts and put in a small pan on a high heat with the juice of half the lemon, the red wine vinegar, a pinch of salt and pepper and 100ml of water. Bring to the boil.

Finely chop the chives and put half into a blender with the avocado flesh and egg yolk. Blitz with the hot spring onion mixture until smooth then season to taste with salt and pepper.

Finely slice the white parts of the spring onions and mix together with the rest of the chopped chives. Serve the fish and green beans with the avocado hollandaise then sprinkle over the chive mix and drizzle over a little olive oil. Serve with the remaining half of lemon, cut into wedges for squeezing over.