• Grate carrot. Roughly chop baby leaves. Thinly slice pear into wedges. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. Little cooks: Older kids can help grate the carrot under adult supervision.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season fish on both sides with salt and pepper. • 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

• While the fish is cooking, combine carrot, baby leaves, pear, shredded cabbage mix, Japanese dressing and a drizzle of olive oil in a large bowl. Season. • Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the butter, brown sugar and the water, stirring, until slightly reduced, 1-2 minutes. Remove from heat.

• Divide Dory fillets and pear slaw between plates. • Drizzle katsu sauce over fish to serve. Enjoy!