Blackened fish with mango salsa

Ingredients

• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tsp Cajun spice mix (we like Bart Cajun Seasoning)
• ½ tsp dried oregano
• Grated zest and juice of ½ lime, plus wedges to serve
• 4 x 150g MSC-certified skin-on white fish fillets such as pollock, whiting or coley
• 2 little gem lettuce hearts, broken into leaves, or other salad leaves

For the mango salsa

• 200g fresh mango (about 1 large mango), peeled and roughly chopped, or ready diced mango
• 4 spring onions, thinly sliced
• Handful of fresh coriander leaves
• Grated zest and juice of ½ lime