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


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoons 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


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