Method

Place flour in a paper bag, add salt and pepper, to your liking, add fish fillets and gently shake to coat.

Heat a non-stick pan, add half the butter and half the olive oil heat until simmers. Add fish (cook in batches if fillets are large) and cook until golden on one side, flip, add the lemon wedges into the pan and cook for a further 1-2 minutes. Remove from heat and place on a serving platter.

Place the pan back on the heat and add remaining olive oil to the pan, then add the sliced chorizo and saute for 1-2 minutes, then add sliced capsicum, garlic, and tomatoes, and saute for around 5 minutes, until tomatoes are just starting to collapse. Season to taste, add parsley, and take off heat. Pour tomato sauce over the fish. Serve with your favourite salad and warm, crusty bread.

Ingredients

1 Tbsp flour

4 white fish fillets (Snapper, Tarakihi, Gurnard)

1 lemon, quartered

1 tsp olive oil

2 Tbsp butter

2 Tbsp olive oil

1 firm Galar chorizo, sliced

1 each red and orange capsicums, deseeded and sliced

1 clove garlic, peeled and crushed

1 punnet cherry tomatoes, halved

Handful Italian parsley, roughly chopped