Crispy Sea Trout With Pawpaw Salsa - cooking recipe

Ingredients

2 tbsp oil
1 tbsp butter
4 None sea trout or salmon fillets, skin-on
None None Pawpaw Salsa
1/2 lb pawpaw, deseeded, peeled, chopped
2 oz raspberries
2 tbsp white wine vinegar
1 tbsp fresh mint leaves, torn
1 None small red chili, deseeded and sliced
2 1/2 cups baby spinach or arugula, to serve

Preparation

Heat oil and butter in a large frying pan. Cook trout, skin-side down, for 2 mins. Flip and cook for another 2 mins, or until cooked to your liking.
Meanwhile, to make the pawpaw salsa, combine all ingredients.
Distribute spinach between serving plates. Serve topped with trout and pawpaw salsa.