Chilli sherry vinegar
1.Heat oil in large non-stick frying pan; cook fish, flesh side down, until well browned. Turn fish; cook until browned and just cooked through.
2.To make chilli sherry vinegar; place oil, vinegar, chilli and parsley in clean small saucepan; stir over low heat until just warm – do not overheat.
3.Spoon chilli sherry vinegar over fish. Serve with lemon wedges and steamed zucchini and beans, if desired.
Red or white wine vinegar can be substituted for the sherry vinegarNote