Pan-fried blue-eye with wild rice salad

Method

• 1
  Place 2 tbs oil in a large frypan over medium heat. Season the fish and cook, skin-side down, for 4 minutes, then turn and cook for a further 3 minutes or until cooked through. Transfer to a plate and set aside to rest, loosely covered with foil, for 3 minutes.
• 2
  Meanwhile, to make the dressing, combine the lemon zest and juice, mustard and remaining 2 tbs oil in a large bowl.
• 3
  Season, then add the cooled rice. Add the roasted capsicum, pine nuts, mint and basil, then toss to combine.
• 4
  Discard the skin from the fish and serve with the wild rice salad and lemon wedges to squeeze over