Make the salad by combining the rocket, tomatoes and beetroot. Drizzle with 2 tbspns olive oil and toss carefully. Divide between two serving plates.
Heat the remaining oil with the garlic and rosemary in a skillet large enough to fit all the fish in one layer. After 2-3 minutes, discard the garlic and rosemary.
Lay the fillets into the pan, skin side down. Cook for 2 to 3 minutes or until the skin is crispy. Carefully turn the fish and cook for 1 minute more. Season.
Place two fillets onto the individual salads and serve.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.