- 4 X 175g/6oz portions of turbot fillet, skinned
- salt and freshly ground black pepper, plus sea salt flakes
- flour, for dusting
- large knob of butter
- 2 small avocados
- 2 limes, juice only
- 2 small mangoes
- 2 red chillies, de-seeded and finely diced
- 1 small red onion or 2-3 spring onions, finely chopped
- 1 heaped tbsp chopped coriander leaves
- 4 tbsp olive oil
- To make the salad, halve the avocados, remove the stone and peel away the skin.
- Roughly cut the flesh into 1cm (0.5in) dice, and place in a large bowl.
- Squeeze the juice of 1 lime over the avocados, and stir gently.
- Peel the mangoes and dice the flesh off the stone.
- Place all of the salad ingredients in a bowl, stir them together and season with sea salt before adding the avocados and mangoes.
- Season the fish with salt, lightly dusting the filleted side with flour. Melt the butter in a frying pan. Once bubbling, place the fillets in the pan floured side down. Season skin with pepper.
- Fry gently for 4-5 minutes, then turn fish in the pan and remove from heat. Leave to stand for a further 2-3 minutes.
- Place salad on a plate and serve fish alongside.
- Drizzle any remaining butter in the pan over the fish. Serve.