4 boneless white fish fillets, such as haddock, hoki, pollock (about 140g/5oz each)
2 tbsp fajita seasoning or Tex-Mex seasoning
2 tbsp sunflower oil
200g pot guacamole
handful of coriander leaves, roughly chopped
lime wedges, to serve
Dust the fish in the seasoning, then set aside. Heat the oil in a shallow frying pan, then fry for 3-4 mins on each side until crisp. Serve each piece of fish with a spoonful of guacamole on top, a scattering of chopped coriander and a lime wedge for squeezing.