• 1 jar of ‘sabores aztecas' salsa verde
• 4 portion-sized fillets of sea bass (or sea bream, or grey mullet)
• 3 tablespoons olive or corn oil
• A small bunch of coriander, leaves washed and picked
• Sea salt and black pepper

Leaving the skin on the fillets, season them on both sides with salt and pepper. Heat the oil in a wide frying pan until very hot, then add the fish, skin-side down, shaking the pan for a moment to keep them from sticking. Reduce the heat and fry until done half-way through, then turn the fillets to finish cooking for a couple of minutes on the second side. Use a spatula to gently lift the fish onto warm plates, and add the salsa verde to the frying pan to heat through. As soon as it boils, spoon it over the fish and garnish with a few sprigs of coriander. Serve with sautéed nopales.