Toss together a salad. Cook up a fillet. Voila! Dinner is served, and it's deliciously fresh.
In a large bowl, whisk 3 tbsp. oil, the lemon zest and juice, fish sauce, garlic, and sugar; season with salt and pepper. Toss with the snap peas, snow peas, radishes, mint, and basil.
In a large skillet, heat the remaining 2 tbsp. oil over medium-high. Season the fish on both sides with salt and pepper. Place the fish in the skillet, skin-side down, and cook until the skin is crispy, about 3 minutes. Flip and cook until just opaque in the centers, 2 to 3 minutes more. Serve the fish with the pea salad.