1.Using mandolin, V-slicer or very sharp knife, slice fennel and beetroot finely. Place in large bowl with radicchio, parsley, vinegar and 2 tablespoons of the oil.
2.Combine fish, remaining oil, seeds and garlic in large bowl. Cook fish in heated large frying pan until cooked as desired.
3.Divide salad and fish among serving plates; serve with lime.