Fish with garlic and chilli

Heat one tablespoon of the oil in a large non-stick frying pan. Add the fish, flesh side down, and cook until well browned. Turn the fish and cook until browned and just cooked through.

Meanwhile, place the remaining oil, vinegar, chilli and parsley in a clean small pan and stir over a low heat until just warm - do not overheat. Spoon the oil mixture over the fish.

Serve with lemon wedges and steamed zucchini and beans, if desired.

Not suitable to freeze.

Not suitable to microwave.

Cook's note: Sherry vinegar is available in some supermarkets. If unavailable, use red or white wine vinegar.