Fish with Cherry Tomatoes, Green Olives and Preserved Lemon

• 분량: Serves: 4

재료

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

방향

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.