Sautéed Fish

Wash the fish fillets and put them onto paper towels to dry.

Peel and chop the onion.

Slice the chillies with the seeds in. Choose the chilli according to the level of heat that you like. A Turkish cook would use a long green chilli that isn't hot but these are hard to find in other countries. A Banana Pepper would be the closest. A bit of heat in this recipe is OK.

Heat the oil in a pan and cook the onion until soft.

Add the chillies and cook for another minute.

Dry the fish with paper towel and cut it into 1cm cubes.

Add the fish to the pan along with the salt and cook the fish while gently turning with a spatula. Cook for 2 - 3 minutes or until the fish is just cooked. Test by cutting a piece in half, the flesh should be opaque and break apart easily.

Remove the pan from the heat and add the lemon juice.

This can be served warm or cold, as a main or part of a meze.

Before serving check the seasoning and add some sea salt if necessary. Transfer to a serving plate and drizzle a little olive oil on top.