Ingredients
Serves 4400 g snapper fillets, skin off
1 red chilli
1 lemon
60ml extra virgin olive oil
10g baby coriander
Method
To prepare the snapper, skin and thinly slice the fish and divide on to four separate plates.
Remove the seeds from the chilli and thinly slice and scatter over the snapper.
Grate the lemon zest over the snapper and a squeeze of lemon juice.
To serve, drizzle the extra virgin olive oil over the fish, season with salt, pepper and scatter the baby coriander on top.