This recipe is from Donna Hay's book "The New Easy".

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Serves 4

You will need:
4 tablespoons butter
1 tablespoon extra virgin olive oil
3 cloves garlic, thickly sliced
2 large green chilies, seeds removed and chopped
2 tablespoons shredded lemon zest
4 6 oz firm white fish fillets, halved
sea salt and cracked black pepper, to taste
3 tablespoons extra virgin olive oil, extra
2 cups dill sprigs
  1. Heat a large non-stick frying pan over medium-low heat.
  2. Add the butter, oil, garlic, chili, and lemon and cook, stirring occasionally, for 2–3 minutes or until soft.
  3. Increase the heat to medium, sprinkle the fish with salt, pepper and cook for 2–3 minutes each side or until cooked to your liking.
  4. Heat the extra oil in a non-stick frying pan over medium-high heat.
  5. Cook the dill in small batches for 1–2 minutes or until crisp.
  6. Drain on absorbent paper.
  7. Top the fish with the crispy dill and serve with lemon wedges.


Photography by Styling by Paul Lowe | Photography by Alexandra Grablewski

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