Snapper Acqua Pazza

(Serves 2 people as a light main course)

The dish originated from fishermen of the Neapolitan area, who would sauté the catch of the day in seawater together with tomatoes, chilli and extra virgin olive oil

500 g snapper fillets

50 ml olive oil

2 cloves garlic, minced

2 bird's eye chillies

1 punnet (375 g) heirloom tomatoes halved

50 g olives of your choice

5 g fresh thyme

5 g fresh oregano leaves

250 ml sea water (salt water = 250ml water + 5 g sea salt)

15 g finely chopped flat-leaf parsley

10 g fresh mint

5 g fresh dill

50 g baby spinach Toasted sourdough, to serve

Method

Heat the olive oil in a large, lidded frying pan over medium heat and fry the snapper skin side down for 2 minutes then flip.

Add tomatoes, chillies, garlic, thyme, oregano and olives. Sauté for 1 minute then add sea water bring to a simmer and cover.

Cook for about 4 minutes, taste and adjust the seasoning, if necessary. Tomatoes should be partially broken down and fish just cooked.

Scatter the pan with the herbs and spinach, gently stir.

Serve with thick slices of BBQ sourdough.