This warm vinaigrette goes well with any pan-fried white fish. Serve with boiled potatoes.

Ingredients

60 ml (¼ cup) extra-virgin olive oil

4 oregano sprigs

4 baby snapper fillets (170gm each), skin on, pin-boned

75 gm (½ cup) pitted Kalamata olives

2 garlic cloves, thinly sliced

4 anchovy fillets, chopped

80 ml (⅓ cup) sherry vinegar

Finely grated zest and juice of 1 orange

1 tbsp honey

¼ tsp chilli flakes

Method

1.Heat 2 tbsp oil in a large frying pan over medium-high heat. Add oregano and cook until crisp (30 seconds). Set aside. Fry fish in batches, skin-side down, pressing flat for the first minute, until skin is crisp (3-4 minutes). Turn and fry until just cooked (2 minutes). Remove from pan and cover with foil.

2.Reduce heat to low. Add remaining oil to pan. Squash olives slightly using the side of a knife. Add to pan with garlic and anchovy, stirring until anchovy dissolves (1-2 minutes). Add vinegar, zest, juice and honey. Increase heat to medium and simmer until reduced slightly (1-2 minutes). Add chilli, return fish to pan, skin-side up, then spoon over dressing. Season to taste, sprinkle with oregano and serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

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