Name: Pan-fried snapper with black-olive vinaigrette
Yield: 4
Ingredients: 60 ml (¼ cup) extra-virgin olive oil; 4 oregano sprigs; 4 baby snapper fillets (170gm each), skin on, pin-boned; 75 gm (½ cup) pitted Kalamata olives; 2 garlic cloves, thinly sliced; 4 anchovy fillets, chopped; 80 ml (⅓ cup) sherry vinegar; Finely grated zest and juice of 1 orange; 1 tbsp honey; ¼ tsp chilli flakes

This warm vinaigrette goes well with any pan-fried white fish. Serve with boiled potatoes.

Ingredients

60 ml (¼ cup) extra-virgin olive oil

4 oregano sprigs

4 baby snapper fillets (170gm each), skin on, pin-boned

75 gm (½ cup) pitted Kalamata olives

2 garlic cloves, thinly sliced

4 anchovy fillets, chopped

80 ml (⅓ cup) sherry vinegar

Finely grated zest and juice of 1 orange

1 tbsp honey

¼ tsp chilli flakes

Method

1.Heat 2 tbsp oil in a large frying pan over medium-high heat. Add oregano and cook until crisp (30 seconds). Set aside. Fry fish in batches, skin-side down, pressing flat for the first minute, until skin is crisp (3-4 minutes). Turn and fry until just cooked (2 minutes). Remove from pan and cover with foil.

2.Reduce heat to low. Add remaining oil to pan. Squash olives slightly using the side of a knife. Add to pan with garlic and anchovy, stirring until anchovy dissolves (1-2 minutes). Add vinegar, zest, juice and honey. Increase heat to medium and simmer until reduced slightly (1-2 minutes). Add chilli, return fish to pan, skin-side up, then spoon over dressing. Season to taste, sprinkle with oregano and serve.

Recipe by Jessica Brook

Styling by Jerrie-Joy Redman-Lloyd