4 x 250g trevally fillets, skin on
80ml canola oil
50g unsalted butter
100g unsalted butter
100ml water
1 dozen oysters, either freshly shucked with juices reserved or from a pottle of shucked oysters, with the brine reserved
1 shallot, finely chopped
1cm piece ginger, finely sliced
1 sprig basil
1 sprig thyme
100ml medium white wine
250ml fish stock
reserved oyster juices
250ml cream
30g unsalted butter, diced, chilled
juice of ½ lemon
1 cob sweetcorn
1 head gem or baby cos lettuce, broken apart, washed
50g rocket or other peppery leaves
6 radishes, washed, trimmed, quartered
1 small zucchini, thinly sliced lengthwise
1 shallot, peeled, thinly sliced
1 handful picked dill, basil & parsley leaves
juice of 1 lemon
1 teaspoon Dijon mustard
50ml virgin olive oil

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2.Season both sides of the trevally fillets with salt.
3.Warm the oil in a non-stick frying pan and lay the fillets skin-side down in the oil.
4.Keep the heat high and add the butter.
5.Baste the fillets with the melted butter and let the skin colour.
6.Do not turn the fillets over, but keep basting with the butter as the fillets cook.
7.Keep the fish medium rare, so about 4 minutes should be long enough.
8.Lift the fillets from the pan, place them onto a shallow dish and keep warm.
10.While the fish is cooking, prepare the oysters.
11.Bring the butter and water to a gentle simmer in a small saucepan.
12.Remove from the heat and add the drained oysters.
13.Gently stir the oysters a few times to distribute the heat and allow the oysters to tighten slightly – they should be warm yet still look glistening and fresh.
15.Put the chopped shallot, ginger, basil, thyme and white wine into a small saucepan.
16.Reduce the liquid over a low heat until only 2 tablespoons remain.
17.Add the fish stock and half of the reserved oyster juices. Simmer for 3-4 minutes and reduce by a quarter.
18.Add the remaining oyster juices and cream. Strain into a clean saucepan.
19.Bring to a quiet simmer for a couple of minutes.
20.Remove from the heat and whisk in the cold, diced butter.
21.Season with salt and lemon juice.
22.The sauce can be made in advance and kept warm but you will need to give it a whisk before serving.
24.Peel the husk off the corn cob.
25.Bring a large pot of salted water to a rolling boil and blanch the corn for 3 minutes.
26.Drain and refresh the corn in a bowl of iced water.
27.Strip the kernels from the corn cob by holding the drained cob upright on a board, one hand at the top, then slicing downwards with a large knife in the other.
28.Tip the corn into a large mixing bowl. Add the remaining salad ingredients and toss together.
30.Whisk together the lemon juice, Dijon mustard and olive oil in a small bowl. Season with salt.
32.Place a few spoonsful of beurre blanc onto a serving plate and top with the trevally, skin-side up.
33.Arrange the oysters around the outside of the fish.
34.Serve the salad on the side, dressing it at the last minute just before serving.

Food and recipe styling Teresa Pert / Photography Amber-Jayne Bain