Fish Salad

Wash and drain the salad ingredients and dry the greens. Chop the red cabbage, add some salt and lemon juice and rub by hand to soften. Rest for 10 minutes. Chop everything and place in a large bowl. Add lemon, olive oil and salt and mix. Divide into 4 salad bowls. Cut the fish fillet into finger-thick pieces and sauté quickly in 2–3 tablespoons hot oil. Sprinkle very little salt and cook for 4–5 minutes, place on the salads and serve immediately.