Red Pepper Salsa-Topped Fish - cooking recipe

Ingredients

1 small red onion, peeled and finely chopped
2 None tomatoes, finely chopped
1 jar (7 oz) roasted red pepper, drained and finely chopped
1/3 cup pitted green olives, drained and sliced
1 clove garlic, crushed
1 tbsp lemon juice
1/3 cup chopped cilantro leaves
1/4 cup flour
1 tbsp ground cumin
4 None frozen firm white fish fillets, thawed
2 tbsp vegetable or olive oil
None None Mixed salad leaves, to serve
None None Lemon wedges, to serve

Preparation

For the salsa, combine the onion, tomato, peppers, olives, garlic and lemon juice in a glass bowl. Cover with plastic wrap; let stand for 10 mins to let the flavors develop. Add the cilantro.
Meanwhile, combine the flour and cumin on a flat plate. Dust the fish in the flour mixture and shake off any excess. Heat the oil in a large skillet on medium heat. Cook the fish, in batches, for 4 mins each side or until cooked through.
Place the salad leaves on serving plates. Top with the fish and salsa. Serve with lemon wedges.