CRISP FISH WITH MELON SALSA
Prep time 15 mins Cooking time 7 mins Serves 4 FOR SALSA, MIX: ¼ cucumber, diced ¼ papaya, diced 1 slice of melon of your choice, diced 6 tomatoes, diced 1 spring onion, chopped ½ avocado, diced 2 tbsp chopped coriander Juice and zest of 1 lime or lemon FOR THE FISH 4 skin-on fresh fish fillets (200g each) – sea bass works well 1 tbsp olive oil Juice and zest of 1 lime or lemon Watercress, to garnish (optional) Season the fish with salt and set aside. Just before serving, heat the oil in a frying pan. Fry the fish fillets skin side down until browned and crisp. Turn and season with lemon or lime juice and zest. Cover and steam-fry until the fish is just done (the flesh should be white and flake easily with a fork.) Season with pepper. Transfer the fish to a plate, spoon over a little of the pan juices and top with a scoop of salsa. Garnish with watercress, if using.