Grilled Fish with Caper and Red Onion Dressing (gf)

Use whatever fish is freshest on the day. It’s delicious warm or at room temperature with warm crusty bread and a crisp salad.

DRESSING ⅓ cup olive oil

3 tablespoons apple cider vinegar

2 cloves garlic, crushed sea salt and ground pepper 2 tablespoons drained capers

1 red onion, very thinly sliced 2 tablespoons chopped parsley

FISH olive oil and a knob of butter for cooking

sea salt and ground pepper 750 grams fish fillets

DRESSING: Whisk the oil, vinegar and garlic together in a bowl and season generously. Stir in the capers, onion and parsley. Set aside while you cook the fish, stirring occasionally.

FISH: Heat the oil and butter in a large sauté pan. Season the fish and cook on both sides until golden and just cooked through.

Do this in batches if needed. Drain on kitchen towels then transfer to a large lipped platter.

TO SERVE: Spoon the dressing over the fish and leave to sit for 15 minutes for the flavours to mingle. SERVES 4