1.Heat 1 tablespoon of the oil in large frying pan. Cook fish, flesh-side down, until well browned. Turn fish, cook until browned and just cooked through.
2.Meanwhile, place remaining oil, garlic, vinegar, chilli and parsley in small saucepan, stir over low heat until just warm do not overheat. Spoon oil mixture over fish. Serve with lemon wedges and steamed zucchini and beans, if desired.
Sherry vinegar is available in some supermarkets; if unavailable, substitute red or white wine vinegar.Note