Parmesan Fish Fillets with Avocado and Cress Salad Recipe

Ingredients

• 2 tablespoons flour
• salt
• freshly ground black pepper
• 6 oz white fish fillets, skin removed
• 1 egg, beaten
• 2 oz freshly grated Parmesan cheese
• olive oil
• 1/2 a fresh red chilli, deseeded and finely chopped
• 1 ripe avocado, peeled and sliced lengthways
• 1 bunch of mustard cress or watercress
• 1 tablespoon extra virgin olive oil
• juice of 1/2 a lemon