•  1kg chat (baby) potatoes, sliced
•  4 x 200g snapper fillets
•  olive oil, for brushing
•  sea salt and cracked black pepper
•  2 vine-ripened tomatoes, sliced
•  1 cup basii leaves
•  ¼ cup (40g) pine nuts, toasted

preserved lemon dressing

•  ½ cup (125ml) olive oil
•  2 tablespoons balsamic vinegar
•  1 large red chilli, seeds removed and chopped
•  1 tablespoon chopped preserved lemon rind
•  1 clove garlic, crushed

  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.