preserved lemon dressing
To make the preserved lemon dressing, place the oil, vinegar, chilli, lemon and garlic in a small bowl and stir to combine. Set aside.
Place the potato in a saucepan of salted cold water. Bring to the boil and cook for 12−15 minutes or until cooked when tested with a skewer. Drain and refresh. Heat a non-stick frying pan over medium heat. Brush the fish with oil, sprinkle with salt and pepper and cook for 2−3 minutes each side or until cooked through. Place the tomato, potato, basil, pine nuts and half the dressing in a bowl and toss to coat. Arrange on plates with the fish and spoon over the remaining dressing to serve. Serves 4.