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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.

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