Pete Evans

Ingredients

• 4 x 180 g white-fleshed fish fillets of your choice (e.g. snapper, barramundi, cod, sea bass, coral trout etc.), skin on
• 2 tablespoons coconut oil or other good quality fats
• Pico de Gallo Salsa
• 2 large plum tomatoes, deseeded and finely diced
• 1/3 cup chopped coriander (cilantro)
• ¼ cup finely chopped red onion
• 1 small fresh green jalapeno, seeded and finely chopped (keep the seeds if you like it hotter)
• 1 tablespoon lemon or lime juice (plus extra to serve)
• 3 tablespoons extra-virgin olive oil