Spiced Fish with Chopped Village Salad

Sprinkle Seventh Heaven Spice Blend over both sides of each fish fillet, season with salt and pepper and use your fingers to rub spice into fish. Set aside to marinate for 10 minutes while you prepare the vegetables.

Chop tomatoes and cucumber into roughly equal-sized pieces. Remove core and seeds from capsicum and chop.

Trim ends from spring onion and thinly slice. Finely chop parsley stems and leaves. Pick mint leaves from their stems and chop.

Juice ½ the lemon and place in a bowl with 20ml (1 tablespoon) olive oil. Season well with salt flakes and cracked black pepper and set aside. Cut remaining lemon into wedges and set aside.

Heat remaining olive oil in a large, non-stick frypan over medium heat. Add fish, skin-side down, and cook for 3–4 minutes or until skin is golden brown. Turn and cook for a further 2–3 minutes or until fish is just cooked through.

Place tomato, cucumber, capsicum, spring onion, parsley, mint and dressing in a bowl and toss to combine. Divide salad between plates and top with fish. Serve with lemon wedges.