BLUE EYE WITH OLIVE AND ORANGE VINEGARETTE

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Prep time 15 minutes

Cook time 25 minutes

Serves 2

Ingredients

1 large piece of Blue Eye cod

1 clove garlic thinly sliced

1/2 cup pitted black olives

zest of 1 orange

3 anchovy fillets finely chopped

1/2 tsp chili flakes

2 tablespoons red wine vinegar

2 tablespoon honey

juice 1/2 orange

Method

Heat pan to medium high, add a splash of olive oil and cook fish for 4-5 minutes on one side then remove from pan

Add garlic, olives and anchovies to the pan with another splash of oil. Add red wine vinegar, honey, oregano, chili flakes, orange juice and cook for about 1 minute, add orange zest

Return fish to the pan uncooked side down. Spoon the hot dressing over the top of the fish as it cooks.