Clean leaf lettuce, rinse. Clean spring onions, rinse, blanch in boiling hot salted water, rinse when cool, cut diagonally into 3 cm long pieces. Rinse tomatoes, cut into quarters.
Mix yogurt with pepper, salt, juice and grated zest of lime (3). Fold in fine mint strips.
Drizzle fish with lime juice, season with pepper. Fry in butter and oil (1), season with salt. Strain roasting juices, season with pepper, salt, vinegar, lime juice (4), remaining oil (2) and sugar.
Arrange frisée with scallions and tomatoes, drizzle clear marinade over. Cut fish in half lengthwise, place over lettuce. Add yogurt sauce.
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