GRILLED BARRAMUNDI CUTLETS with OREGANO, TOMATO and BLACK OLIVES

So often we cook fillets of fish, but just like meat, fish is excellent cooked on the bone, whether it’s as a whole fish (which I love) or as cutlets, as I’ve done here. You can ask your fishmonger to prepare the cutlets. I’ve kept it super-simple with this tomato and black olive sauce – all you need is a vinaigrette-dressed potato salad or roast baby potatoes to make it a meal.

Preparation Time 15 minutes, plus marinating | Cooking Time 10 minutes | Serves 6

2 tablespoons dried oregano

2 garlic cloves, finely chopped

Finely grated zest and juice of 2 lemons, plus extra wedges to serve

200 ml (7 fl oz) olive oil

4 vine-ripened tomatoes, cored and bases scored

4 tablespoons black olives, pitted and finely chopped

6 x 200 g (7 oz) barramundi cutlets or other fish cutlets

Pound the oregano, garlic and lemon zest in a mortar and pestle with a good amount of seasoning to a coarse paste. Stir in the olive oil and lemon juice.

Place the fish in a single layer in a glass or ceramic dish, pour over half the oregano dressing, turn to coat, cover and refrigerate for an hour to marinate.

While the barramundi is marinating, bring a saucepan of water to the boil over a high heat, add the tomatoes and blanch for 30 seconds until the skins split, then transfer to iced water to refresh. Drain again, then peel the tomatoes, scoop out the seeds and dice the flesh. Add to the remaining dressing along with the olives and set aside.

Preheat a barbecue or chargrill pan to a high heat. Drain the barramundi from the marinade and barbecue or chargrill, turning once, for 8–10 minutes until just cooked through. Serve the fish hot with the tomato dressing spooned on top and lemon wedges to squeeze over.