Cooking instructions

For the Salsa

1. Peel the cucumber and remove the seeds from the centre. Then dice into 1cm pieces.
2. Peel the mango, remove the stone, and dice into 1cm pieces.
3. Remove the seeds and finely dice the red chilli.
4. Finely slice the spring onions.
5. Chop the coriander. 
6. Place all the ingredients into a mixing bowl, then squeeze over the juice of one lime and olive oil.
7. Season to taste.

Dish Assembly 

1. Season the fish and drizzle over the remaining olive oil.
2. Place onto a tray lined with baking paper and cook in the oven at 200c until baked through, this will only take a few minutes.
3. Cut the second lime into quarters and grill.  
4. On the left of each plate arrange the salsa, then place the cooked fish on the right.
5. Finish with grilled lime, a drizzle of olive oil and the amaranth cress.