In-season stone fruit and a bright citrus dressing make this dish a great summertime starter or shared antipasto. We've chosen red emperor as a sustainable fish option – this tropical species is caught across northern Australia, and its stocks are currently healthy.
- 270 gm red emperor fillet (see note), thinly sliced
- 1 ripe yellow peach
- 1 ripe red plum, thinly sliced
- 1 Young oregano leaves, to serve
- 60 ml mild-flavoured extra-virgin olive oil
- Finely grated zest and juice of ½ orange
- ½ golden shallot, finely chopped
- 1For orange-shallot dressing, combine oil and orange zest in a bowl and leave to infuse (10 minutes). Stir through remaining ingredients and season to taste with pepper. Refrigerate until required.
- 2Arrange red emperor and fruit on a platter. Season to taste with salt flakes and spoon dressing on top. Scatter over oregano and serve.
If red emperor is unavailable, substitute red snapper.