Drizzle about 2 Tbsp of olive oil over the fish, both flesh and skin. Season with Salt, pepper and the zest of 1 lemon.
To prepare your salad, steam the broccoli for about 5 minutes. Once steamed shock in a bowl of ice water.
In a jug, prepare your salad dressing by adding Pesto Princess Greek Pesto with 2 Tbsp olive oil, the juice of 1 lemon and about a teaspoon of salt. Mix till dressing is emulsified.
To assemble salad, toss broccoli with baby spinach and drizzle with dressing. Garnish with olives, parsley, almonds and cheese, if using.
To cook the fish, heat a pan to medium heat. Cook skin side down for about 4 minutes, flip and cook for a further 3-4 minutes.