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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!