- PREP TIME: 15 minutes
- COOK TIME: 10 minutes
- SERVES: 4
- Season the fish pieces with salt and pepper the fry in olive oil in a large frying pan over a high heat for 2 minutes each side, until medium. Pat dry with kitchen paper, then crust with chopped dill.
- Toss the apples, celery, walnuts and parsley. Mix the aioli and lemon juice and pour over the salad. Serve piles of salad with the fish and lemon wedges.