Fish with Cherry Tomatoes, Green Olives and Preserved Lemon

, from Issue #83. March, 2019
Photography by Kate Battersby.
Fish with Cherry Tomatoes, Green Olives and Preserved Lemon

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

Serves: 4


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.