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Chilli and tomato fish

Time: 20 mins
Serves: 4
Difficulty: Easy


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


  1. Start by slicing tomatoes into thin wedges. Grate lemon rind. Chop parsley.
  2. Heat a frying pan over medium-high heat. Add the oil, onion and chilli and cook for 3 minutes.
  3. 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.
  4. 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.
  5. Place the fish on serving plates and top with the tomato mixture.

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