Pan-Fried Fish with Tomato Pesto Spaghetti and Salad

Steps

1. a large pot of salted water to the boil.
2. In a bowl, whisk together honey, mustard, vinegar and olive oil. Add lettuce, tomato and carrot. Season with salt and pepper and toss together just before serving.
3. In a bowl, mix together sundried tomato pesto and hot water. Roughly chop spinach and add to bowl. Separate strands of pasta and cook in pot of boiling water for 3–4 minutes or until just tender. Drain and drizzle with a little olive oil to prevent sticking.
4. Return pasta to pot, along with the pesto spinach mixture. Season with salt and pepper and toss to combine. Cover and keep warm.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and dust in seasoned flour, shaking off excess. Heat a drizzle of oil in a fry-pan on high heat. Cook fish, in batches, for 1–2 minutes each side, until just cooked through.
6. Divide sundried tomato pesto spaghetti and salad between plates. Top with fish and a squeeze over lemon juice just before eating (if desired).