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
“The day the stuff gets picked, is the day it arrives in store. We call that just in time, I call that legendary.”
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