Indian tarakihi

Ingredients

6	Tarakihi, 180g fillets, or your preferred fresh fish (Main)
1 serving	Salt and freshly ground black pepper
2 Tbsp	Extra virgin olive oil
1 Tbsp	Indian seasoning, or 4 pinches curry powder (Main)
1	Lemon, cut in half, to serve
1 serving	Fresh dill, to garnish

Directions

1. Season the fillets with salt and pepper ready to cook in two batches.
2. Heat ½ the oil and ½ the butter in a frying pan (large enough for three fillets) until the butter is bubbling.
3. Lay the fillets in the pan, sprinkle with the Indian seasoning or curry powder. Sauté on a medium heat for 1-3 minutes per side depending on how thick the fillets are. Once cooked remove from the pan and keep warm whilst you repeat the process with the reaming fillets.
4. Transfer your fillets to the serving platter with the cauliflower, serve with the lemon halves and garnish with dill.

See the match for Simon's tarakihi

• Roasted cauliflower