Sweet lip snapper with tomato, oregano and pine nuts
Pete Evans
Serving size: Serves 4
Cuisine type: MediterraneanCooking time: Less than 30 minutes
Course: Main
INGREDIENTS
½ cup extra virgin olive oil
½ tomato, deseeded and finely diced
1 tablespoon toasted pine nuts
2 teaspoons oregano leaves
juice of 1 lemon
sea salt and cracked pepper
4 x 160g sweet lip fillets (or any other white fish), skin on and bones removed
METHOD
In a saucepan, heat the olive oil until warm, add in the tomato, pine nuts, oregano, lemon juice and salt and pepper.
Heat a frying pan or barbecue and cook the sweet lip on the skin side until golden, then flip over and cook for a further minute (be careful not too overcook it).
Place the fish on a serving plate and spoon the tomato dressing over the fish.
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