Chilli and tomato fish
Time: 20 mins
Serves: 4
Difficulty: Easy
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Ingredients:
1 tbsp. olive oil
1 onion, sliced
¼ teaspoon chilli flakes
4 x 180g firm white fish fillets (snapper)
Sea salt and cracked black pepper
3 ripe heirloom truss tomatoes
2 teaspoons finely grated lemon rind
2 tablespoons chopped flat-leaf parsley leaves
Method:
- Start by slicing tomatoes into thin wedges. Grate lemon rind. Chop parsley.
- Heat a frying pan over medium-high heat. Add the oil, onion and chilli and cook for 3 minutes.
- Sprinkle the fish with salt and pepper and cook for 4–5 minutes each side or until just cooked through. Set aside and keep warm.
- Increase the heat to high, add the tomato and lemon rind to the pan and cook for 3 minutes or until just soft. Stir through the parsley.
- Place the fish on serving plates and top with the tomato mixture.
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