Mediterranean Fish & Roast Pumpkin Salad

• Meanwhile, finely chop garlic. Trim green beans. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. In a medium bowl, gently combine fish, garlic & herb seasoning and a drizzle of olive oil. Set aside. • Heat a large frying pan over medium-high heat. Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

• To the bowl of green beans, add roasted pumpkin, baby spinach leaves, balsamic & olive oil dressing, a drizzle of olive oil and a pinch of salt and pepper. • Gently toss to combine.