Pan Fried Fish with Mango Summer Salsa & Rocket

Prepare Ingredients:

Wash the fresh produce. In a bowl, combine salsa ingredients: Dice peach and mango into 1 cm pieces. Finely dice ½ red onion (you will have remainder). Pick coriander leaves and roughly chop (reserving a few leaves for garnish). Set aside salsa.

Cook Fish:

Pat dry fish with paper towel. Heat oil in a large pan over medium-high heat. Season fish with salt and pepper and add to pan. Cook, turning once, until browned and almost opaque in the centre, about 5 minutes.

Dress Salsa:

Meanwhile, add the red wine vinegar & honey dressing to the salsa (reserving 2 teaspoons for the salad greens). Toss to combine.

Prepare Greens:

Toss spinach and rocket with reserved dressing and divide among plates.

You Plate It:

Serve fish onto bed of spinach and rocket and top with salsa. Garnish with remaining coriander leaves. Enjoy!