Pear and rocket salad with grilled fish

This super fresh fish and pear salad is tossed together with pine nuts, parmesan and lemon juice.

Whisk together oil, lemon juice and tarragon. Place fish in a shallow dish and pour over half the tarragon mixture. Turn to coat.
Toss together remaining ingredients and remaining tarragon dressing. Set aside.
Grill or pan-fry fish for 1-2 mins each side, until golden and cooked through. Serve with pear salad.

Source

2 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tbsp tarragon, chopped

4 x 200g basa fillets

100g rocket

1/4 cup pine nuts, toasted

1/4 cup parmesan, grated

2 pears, cored, thinly sliced

Mixing Bowl Set

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