• Roughly chop cos lettuce. Thinly slice radish. Using a vegetable peeler, peel cucumber into thin ribbons. Slice lemon into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine Kiwi spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Gently dip fish first into flour mixture to coat, then into the egg and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed fish in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper-towel lined plate. TIP: Add extra oil if needed so the crumbed fish does not stick to the pan.

• Meanwhile, combine a generous squeeze of lemon juice and olive oil in a large bowl. Add cos lettuce, radish and cucumber to the dressing. Toss to combine and season to taste.

• In a small bowl, combine mayonnaise and dijon mustard. • Divide lemony cos salad and crumbed fish between bowls. • Serve with dijon mayonnaise. Enjoy!