Pink snapper with watercress, Mt Vikos Aged Feta, and Herb Salad

recipe: Leeuwin Estate Winery makes 4

ingredients
4 fillets pink snapper (140-200gr each), skin on, all bones removed

salad
1 cup watercress
1/4 cup Italian parsley
1/4 punnet sprouts
1/4 red onion, sliced thinly
160gr good quality feta

vinaigrette
1 Tbl spoon lemon or lime juice
3 Tbl spoon extra virgin olive oil

method
To make the salad, mix all of the ingredients in a bowl (except the feta).  Once all ingredients are mixed, crumble the feta into the salad and dress with vinaigrette at the last minute. 
Heat a heavy non stick pan; add olive oil and place fish skin side down.  Cook until skin is golden brown, turn, season with salt and pepper and cook for a further 4-6 minutes in the oven at 180 C.