Heat a frying pan on a medium high heat. If your fish isn’t very oily add a little oil but I usually don’t. Add the fish and pan fry until just warmed through. Around 2-3 minutes on each side.

While the fish is cooking, make the salad. Whisk together lemon juice and 2 tablespoons olive oil in the bottom of a medium salad bowl. Season well. Toss in the salad leaves.

When the fish is cooked add almonds to the pan to warm through and lightly toast.

To serve, divide the salad between two plates. Top with fish and almonds.