Fish with Garlic & Chilli
4 blue eye fish fillets with skin on
1 clove garlic, crushed
1/4 cup (60 ml) extra virgin olive oil
1 1/2 tablespoons sherry vinegar (if unavailable, subtitute with red or white wine vinegar)
1 teaspoon dried chilli flakes
2 tablespoons fresh flat-leaf parsley, coarsely chopped
1. Heat 1 tablespoon of the oil in a large non-stick frying pan. Cook fish, flesh-side down until well browned. Turn fish, cook until browned and just cooked through.
2. Meanwhile, place remaining oil, garlic, vinegar, chilli and parsley in a small saucepan, stir over low heat until just warm - do not overheat. Spoon oil mixture over fish.
3. Serve with lemon wedges and steamed zucchini and beans, if desired.
Serve while it is warm.