Black cod with pea shoots, mint and Thai dressing

Begin by preparing the salad. Place all of the ingredients (except the flowers) in a bowl and set aside

For the dressing, combine the lime juice, sugar and fish sauce in a small bowl and stir to combine. Set aside until required

To cook the fish, place a large non-stick pan over a high heat. Once hot, pour in a small dash of vegetable oil and add each fillet, skin-side down

Press the fish down gently with a spatula to evenly brown the skin and cook for a further 2-3 minutes. Flip the fish over and cook on the other side until the fish firms up and is just cooked through - this should take an additional 3-5 minutes depending on the size of the fillets

Remove from the pan and allow to rest for 1 minute. Meanwhile, dress the salad, mixing to coat all of the ingredients

Place the fillets onto plates and arrange the salad and edible flowers on top. Pour over any excess dressing and serve immediately