Mix all the ingredients together for the salsa verde – spring onions, cucumber, green pepper, capers, dill pickle, herbs, oil, vinegar and lime juice.
Add the wild garlic, season and taste. Try to achieve a nice balance of crunch, salt, pickle and freshness.
Heat a tablespoon of oil in a pan and get it hot. Add the fish, skin side down, for 4 minutes, then finish cooking in a hot oven at about 220C/450F/gas mark 8 for a further 3-4 minutes.
Take out of the oven and remove the skin. Spread the salsa verde out on the plate and sit the gurnard fillet on top.