Heat the olive oil in a large frying pan on medium heat. Season the fillets with salt and pepper • Place into the pan and cook gently until both sides are golden
Remove the fillets from the pan and place on a plate, cover with half the dressing and rest for 15 minutes
Separate the leaves of salad and wash them to remove any dirt. Cut the rockmelon in shards the same size as the salad leaves. Skin the orange and cut out the segments without any pith. Cut the pear in wedges
Scatter the salad leaves around the plate first, then the fruit. Pick the parsley leaves and scatter them next
Spoon the remaining dressing over the salad.
Break each fillet into 3 pieces and arrange on top
Combine all the ingredients in a bowl
Courtesy of Patrizia Simone at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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