Fish with Garlic and Chilli

1/3 cup garlic olive oil

2 tbsp. fresh parsley

1 ½  tbsp. sherry vinegar

1 tsp. dried chilli flakes or fresh chillies to taste, chopped

4 Spangled Emperor fillets

• Heat one tsp. oil in a large non-stick frying pan.

• Add the fish fillets, flesh side down, and cook until well browned.

• Turn the fillets and cook until browned and cooked through.

• Place the remaining oil, vinegar, chilli and parsley into a clean small pan and stir over a low heat until just warmed – do not over heat.

• Spoon the oil mix over the fish fillets.

• Serve with lemon wedges and steamed zucchini and beans.

• Serves 4.