Method

• 1.
  Preheat the oven to 180°C.
• 2.
  Heat 2 teaspoons of oil in a large ovenproof frypan over high heat. Cook fish for 1 minute on each side, then remove pan from heat. Combine parsley, nuts, Dijon and remaining 2 teaspoons oil in a bowl, then press mixture on top of fillets. Transfer pan to the oven for 6-8 minutes until cooked through.

• 3.
  Meanwhile, cook sugar snaps in boiling water for 1 minute, then drain and rinse in cold water. Remove snow pea sprouts from the mix and roughly chop, then place in a bowl with the sugar snap peas, tomatoes, remaining sprouts and extra oil. Season to taste with sea salt and freshly ground black pepper, and toss to combine.
• 4.
  Serve fish with salad and lemon wedges.