A Matt Moran Recipe Ingredients  6 cloves garlic 100mL Australian extra virgin olive oil 8 King George Whiting fillets, skin on ½ punnet cherry tomatoes 30g Kalamata olives ½ bunch oregano 10ml De Soto sherry vinegar salt and pepper for seasoning

Method

First toss the garlic cloves in a little olive oil and season with a little salt and pepper. Wrap the garlic in foil and place on a tray in the oven at 160°C for 20 mins or until the garlic is tender. Leave to cool, peel away the skins and put to one side for later.

To prepare the fish, score the skin three times with a sharp knife. Heat a non stick pan with half of the olive oil and carefully place the fish skin side down in the hot oil. Turn the heat down to a medium heat and leave the fish to cook for about 3 – 4 minutes, the skin should be golden and crisp, carefully turn the fish and continue to cook for another 1 – 2 minutes. Remove the fish from the pan and place on a plate.

Drain off any excess oil from the fry pan and replace with the remaining olive oil. Cut the cherry tomatoes into 4. Remove the stone from the olives and cut into 4 and finely shred the oregano.

Place the roasted garlic in the pan and squash with the back of a spoon, add the tomatoes and olives to the pan and cook for 1 minute. Add the sherry vinegar to the pan along with the oregano and season with a little black pepper. Spoon the tomato and olive mixture over the fish with the juices from the pan and serve immediately.