THOUSAND ISLAND SALAD

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INGREDIENTS

750 g (1 ½ lb) firm white fish, such as bass, cod, halibut, swordfish, monkfish
juice of 1 lemon
salt and pepper
2 kiwi fruit
2 tamarillos
1 small mango
paprika and parsley sprigs, to garnish
THOUSAND ISLAND DRESSING:
1 quantity Mayonnaise
1 teaspoon tomato purée (paste)
3 teaspoons lemon juice
6 stuffed olives, chopped
2 spring onions, finely chopped
1 tablespoon chopped fresh parsley
1 hard-boiled egg, chopped
½ teaspoon paprika
½ teaspoon sugar

METHOD

Preheat oven to 190C (375F/Gas5). Skin the fish and put into an ovenproof dish, sprinkle over lemon juice and season with salt and pepper. Cook in the oven for 15-20 minutes. Allow to cool, then cut into cubes. Spoon over a little of the cooking juices to keep the fish moist.
Meanwhile, make the dressing by mixing all the ingredients together in a bowl.
Prepare the fruit. Peel the kiwi fruit and tamarillos, then slice. Peel the mango and cut into sticks.
Divide the fish between 4 plates, arrange the tropical fruits around the fish, then either spoon over the dressing or serve it on one side. Garnish fish with a little paprika and sprigs of parsley.

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