As a quick and easy way to cook any white fish, this dish is great to serve alongside vegies or your favourite grain. Add extra black pepper at the end if you like it really peppery.
Serves: 3
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cloves garlic, peeled & roughly sliced
- ½ chilli, seeded & sliced
- 2 tbsp ghee
- Zest & wedges 1 lemon
- 12–15 cherry tomatoes
- 450–500g firm white fish, cut into pieces
- ½ tsp sea salt
- ½ tsp cracked black pepper, or more to taste
- 2 tbsp fresh dill, torn
Method
- In a frypan, sauté garlic, chilli and ghee over low–medium heat for 2 mins, until soft.
- Add lemon zest and tomatoes and cook for another minute.
- Sprinkle fish with salt and pepper.
- Increase heat to medium–high and add fish to frypan — you may need to cook in 2 batches depending on size of pan.
- Cook for 2–3 mins on each side, or until fish is cooked to your liking.
- Transfer to serving plates and serve topped with fresh dill, lemon wedges and extra black pepper if desired.
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