Fish with Garlic and ChilliFish with Garlic and Chilli


  • 1/3 cup garlic olive oil
  • 2 tbsp. fresh parsley
  • 1 ½ tbsp. sherry vinegar
  • 1 tsp. dried chilli flakes or fresh chillies to taste, chopped
  • 4 Spangled Emperor fillets


  1. Heat one tsp. oil in a large non-stick frying pan.
  2. Add the fish fillets, flesh side down, and cook until well browned.
  3. Turn the fillets and cook until browned and cooked through.
  4. Place the remaining oil, vinegar, chilli and parsley into a clean small pan and stir over a low heat until just warmed – do not over heat.
  5. Spoon the oil mix over the fish fillets.

Serve with lemon wedges and steamed zucchini and beans.

Serves 4.

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