Simple Pan Fried Fish and Sweet Nectarine Salsa and Rocket Salad

Dice peach and nectarine into 1 cm pieces. Finely dice red onion. Pick coriander leaves and roughly chop, reserving a few for garnish. Combine to make salsa.

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

Meanwhile, add half the red wine vinegar & honey dressing to the salsa. Toss to combine.

Toss the rocket with the remaining dressing and divide among plates.

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

Dice peach and nectarine into 1 cm pieces. Finely dice red onion. Pick coriander leaves and roughly chop, reserving a few for garnish. Combine to make salsa.

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

Meanwhile, add half the red wine vinegar & honey dressing to the salsa. Toss to combine.

Toss the rocket with the remaining dressing and divide among plates.

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

Dice peach and nectarine into 1 cm pieces. Finely dice ¹⁄₂ red onion (you will have leftover). Pick coriander leaves and roughly chop, reserving a few for garnish. Combine to make salsa.

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

Meanwhile, add half the red wine vinegar & honey dressing to the salsa. Toss to combine.

Toss the rocket with the remaining dressing and divide among plates.

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

Dice peach and nectarine into 1 cm pieces. Finely dice ¹⁄₂ red onion (you will have leftover). Pick coriander leaves and roughly chop, reserving a few for garnish. Combine to make salsa.

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

Meanwhile, add half the red wine vinegar & honey dressing to the salsa. Toss to combine.

Toss the rocket with the remaining dressing and divide among plates.

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

Dice peach and nectarine into 1 cm pieces. Finely dice ¹⁄₂ red onion (you will have leftover). Pick coriander leaves and roughly chop, reserving a few for garnish. Combine to make salsa.

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

Meanwhile, add half the red wine vinegar & honey dressing to the salsa. Toss to combine.

Toss the rocket with the remaining dressing and divide among plates.

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

Dice peach and nectarine into 1 cm pieces. Finely dice ¹⁄₂ red onion (you will have leftover). Pick coriander leaves and roughly chop, reserving a few for garnish. Combine to make salsa.

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

Meanwhile, add half the red wine vinegar & honey dressing to the salsa. Toss to combine.

Toss the rocket with the remaining dressing and divide among plates.

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