Use whatever fish is freshest on the day, and if oregano isn’t available, substitute fresh basil.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
sea salt and ground pepper
800 grams fish fillets (I used terakihi)
1 punnet mixed cherry tomatoes, halved
2 cloves garlic, crushed
1/2 preserved lemon, flesh removed and skin thinly sliced
zest and juice 1 large lemon
¼-½ teaspoon chilli flakes
1 cup Sicilian green olives, flesh cut from stones
2 tablespoons fresh oregano
METHOD
Heat the oil in a large sauté pan over medium-high heat. Season the fish and cook, turning once until just cooked through. Transfer to a plate and cover to keep warm.
Add the tomatoes and cook over a high heat for 4-5 minutes or until they have started to soften and release their juice. Add all the remaining ingredients except the oregano and cook for 2 minutes. Stir in the oregano to serve.
To serve: Either plate the fish and spoon over the sauce or add back to the pan and serve family-style.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.