I’ve posted this in response to people who have said all my fish pictures are of live ones, instead of ones on a plate!
This is not the most elegant dish, the skin should ideally have stayed in one piece on the fish, but it was delicious.
The fillets were simply fried in a pan with olive oil, skin side down for about 3 minutes and then flipped for the last 30 seconds.
The salad is a simple affair, thinly sliced tomato with a dressing of olive oil, red wine vinegar, salt, pepper, a pinch of sugar, chopped shallots and capers.
You need the acidity of the dressing and capers to balance the rich oiliness of the fish.