Mix together the garlic, dill and oil and rub onto the fish fillets.
Heat oil in a frying pan and fry fish fillets for 10 min each side or until cooked through or the fish starts to flake.
Empty sachet contents into a jug.
Fill up to 250 ml mark with boiling water.
Add the lemon juice and butter and stir with a fork for a minute until thick and smooth.
Place the salsa ingredients (tomato, red pepper and mango) in a small dish and mix together well.
Place a grilled fish fillet onto a serving plate, pour sauce over the fillet and serve the mango salsa on the side.
Garnish with fresh coriander leaves.
BETTER FOR YOU TIPS : To bulk up this recipe turn the mango salsa into a generous portion of salad by mixing in a variety of salad leaves such as rocket, iceberg and baby spinach.