Portion the citrus and prepare the salad ingredients. Reserve any excess juice from the citrus.

Combine 3 parts olive oil with 1 part sour orange juice juice, a teaspoon of Dijon mustard and season to taste with salt and pepper.

Clean the long fish fillets and cut each portion into 3 pieces of fish. Season well with salt.

Combine flour and corn flour together, season with salt and gently dredge the fish fillets.

Sear in a hot pan for 2 minutes on the skin side and 1 minute on the flesh side.

Quickly dress your salad and plate the fish immediately.

Garnish with more herbs and orange zest.