Crisp-skinned coley with Asian rice noodle salad

Method

1. First make the dressing: mix the teriyaki sauce, finely grated zest and juice 1 lime, ginger and a grinding of black pepper in a small bowl.
2. In a separate bowl, toss together the cooked rice noodles, red pepper, mangetout, spinach leaves, half the sliced chilli, most of the chopped herbs, sesame seeds and peanuts (reserve the rest of the chilli, herbs, seeds and peanuts to garnish).
3. Dry the fish well with kitchen paper, then season the skin with salt.
4. Heat the oil in a medium non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and fry for 2-3 minutes.
5. Add the butter and juice of half the remaining lime. Fry for a minute or so more, tilting the pan over the heat and using a spoon to baste the fish flesh with the pan juices. Once the skin is crisp, carefully turn over and cook for a minute more or until the flesh flakes easily and is opaque.
6. Rest the fish in the pan while you toss the dressing with the noodles. Divide between 2 plates, top with a piece of fish, then serve scattered with the remaining seeds, nuts, herbs and chilli. Serve with the remaining half lime cut into wedges.