Step 1

Heat 1 tbs oil in a frypan over medium-high heat. Season fish skin with pepper and cook, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for a further 2 minutes or until just cooked. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.

Step 2

For Cajun salt, crush coriander seeds using a mortar and pestle, then combine with remaining ingredients and set aside.

Step 3

Return frypan to medium heat. Add the tomato, 1 tsp Cajun salt and remaining 1 tbs oil, and cook for 2-3 minutes until starting to collapse. Add the vinegar and cook for a further 1 minute, then remove from heat.

Step 4

Scatter fish with extra Cajun salt and serve with tomato and mustard greens.