1.Preheat oven to 240°C (220°C fan-forced). Oil oven tray and line with baking paper.
2.Combine juice, mustard, 2 tsp oil and fish in medium bowl.
3.In a small bowl, whisk together remaining olive oil and vinegar. Make a salad by combining remaining ingredients in a large bowl.
4.Place fish on tray; roast about 12 minutes or until fish is cooked through. Serve with salad.