2) Add to a pan with the oil. Add the fillets skin side down and cook for 2–3 minutes, then flip over, and cook for a further 2 minutes. Do not overcook.
3) Remove the fish from the pan whilst still slightly undercooked.
4) Mix the garlic mayonnaise, peppers, parsley, lime, paprika and black pepper together. Serve the fish on finely chopped iceberg lettuce with a spoonful of the garlic mayonnaise.