Using a sharp knife cut the middle part of the fillet either side of the pin bones, this will remove all the remaining bones in the fish. Place the fillets on a baking tray under the grill for 6-7 minutes to heat up.
Meanwhile peel and slice the mango and avocado and cut into long thin slices or dice size chunks. In a large bowl mix the sliced avocado and mango together with the salad leaves. In a separate mixing bowl add the horseradish, Dijon mustard and lemon juice together with a little salt and pepper. Using a whisk, mix well and gradually add the virgin olive oil until the salad dressing is formed. Gently add a few spoonfuls of dressing to the salad leaves and lightly mix with a salad fork and spoon.
Meanwhile heat up a small frying pan with the sunflower oil. When the oil starts to lightly smoke add the pumpkin seeds and let toast quickly for a couple of minutes. Once the seeds have turned golden brown quickly add the honey and remove from the heat. Place the dressed salad leaves with the avocado and mango in a large salad bowl. Then using a fork or knife just gently shred the fish fillets up into small pieces, place the fish over the salad and finally sprinkle with the honey toasted pumpkin seeds. Serve immediately.
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