Pike With Avocado Cottage Cheese Salad - cooking recipe

Ingredients

1/2 None yellow pepper, chopped
150 g cherry tomatoes, halved
1/2 None avocado, sliced
75 g cottage cheese
4 stems basil, stalks discarded
4 tbsp lemon juice
3 tbsp olive oil
250 g pike fillet
1/2 tsp chilli powder

Preparation

For the salad, combine the pepper, tomatoes, avocado, cottage cheese and basil. To make the dressing, mix lemon juice, 2 tbsp oil and season with salt and pepper. Drizzle over the salad and toss.
For the fish, season with salt, pepper and chili powder. Heat 1 tbsp oil in a frying pan and cook, skin side down, for 2-3 minutes. Turn and cook for another 2 minutes then serve with the salad.