3 tablespoons olive oil
2 tablespoons lemon juice
800 grams fish fillets
½ cup olive oil
2 cloves garlic, thinly sliced
¼-½ teaspoon chilli flakes
2 tablespoons apple cider vinegar
1 roasted red capsicum, diced
8 large green olives, roughly chopped
1 long red chilli, seeded, thinly sliced
2 tablespoons capers, well drained
2 tablespoons chopped parsley
Fish: Whisk the oil and lemon juice together in a large shallow dish and add the fish, turning to coat on both sides. Set aside while you make the dressing.
Dressing: Put the oil, garlic and chilli flakes in a small saucepan and place over a very low heat. Cook for a couple of minutes until the garlic is a pale golden colour. Take off the heat and stir in the vinegar. Set aside.
Season the fish generously with salt. Heat a large sauté pan over a high heat then add the fish, presentation side down. Cook until golden then turn and cook the second side.
To serve: Add the remaining ingredients to the dressing. Place the fish on a platter and spoon over the dressing. Serves 4