Pollock tacos and hake with saffron aïli and butter beans | Andy Beynon’s summer fish recipes

Perfect for cooking in the heat, these light, fresh dishes that are bursting with flavour will have you falling hook, line and sinker 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. Prep 15 minPickle 20 min+Cook 25 minServes 4 For the lime-pickled cucumber1 cucumber, trimmed, deseeded and thinly slicedJuice of 2 limes 1 small handful fresh mint leaves 1 tsp sugarSalt and black pepper For 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 lime For the sweetcornTwo corn cobs, or 300g fresh kernels1 tsp olive oilFor the pollock75g plain fl