Coat the fish pieces with the Fish Rub.

Pour a good 'glug' of olive oil into a saucepan. When heated, turn down the heat and add the onions. Cook until soft on a low heat.

Add the vermouth or sherry (whichever you have) to the pan and heat.

Add the fish pieces and cook on a low heat for about 5 minutes - the fish will start to flake when ready. Add the perfect salt to taste.

I served the fish on a bed of wild rocket salad but you could use any mix of salad leaves and tomatoes if you wish.