Fresh locally line caught Coral trout fillet w/ vegetables and caper, lemon and dill sauce (serves 1)
Remove fish from bag. Heat thick based pan and add the oil/butter mix provided. Season fish with
salt on both sides. Cook over medium heat skin side down for 5 to 6 minutes with a lid on the pan.
Turn and cook for a further 5 minutes. Test the fish is cooked by inserting a fork right through the
fillet. It should past through easily with no springiness or toughness. Put Vegetables in same pan for
last 3 minutes of cooking process. Sauce is served cold over hot fish.