A Matt Moran Recipe Ingredients  400 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.