Pan-seared Perch with Red Pepper and Melon Salsa

For the salsa: Rinse the peppers, cut into quarters and dice finely. Dice the melon. Rinse the limes. Finely grate the zest of 1 lime and then squeeze the juice. Cut the second lime into wedges.

Heat the oil in a large frying pan and sauté the peppers, melon and lime wedges briefly. Remove the pan from the heat and stir in the lime zest and lime juice. Season with salt and pepper. Chop the tarragon leaves and mix in.

For the fish: Cut the perch in serving pieces, pat dry and season with salt and pepper.