Use whatever fish is freshest on the day, and if oregano isn’t available, substitute fresh basil.
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
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.