Smoked Paprika and Dill Fish

This Fish is lightly flavoured and fantastic with whatever kind of salad you want to put with it, but I personally love to eat my fish    
   with paypaya.

Serves 2 




Ingredients:

- Whole cracked black pepper - as much as you like
- 1 Teaspoon smoked paprika
- 1 Teaspoon dried crushed onion
- 1 Tablespoon rice bran oil ( or grape seed oil, as both have high smoke points and are therefore better for  
   you for cooking)
- 3 Fresh sprigs ( long stems) Dill, chopped
- 4 Pieces of small fish fillets or 2 normal sized pieces of fish.
- 8 Cherry tomatoes - 4 per person  (optional)

Method:

1. Add 1 Tablespoon of Rice Bran oil into pan, but don't turn it on yet.


2. In a big bowl large enough for your pieces of fish, add teaspoon smoked paprika, dried crushed onion and chopped dill. mix together and evenly spread over your plate.

3. Add your fish flesh side down and skin side up to your spice and herb mic, then turn over so it is coated both sides.

4. Turn on your pan to high heat and while it is heating up add your cherry tomatoes.

5. When oil is just starting to sizzle add your fish with the cherry tomatoes, skin side down and allow to cook until you see about a cm up the sides of the fish is starting to cook, Jamie Oliver says its best if your fish cooks for about 80% of its time on the skin side.




6. When the skin of fish is looking crispy and you can see flesh starting to cook, then you can turn the fish and turn off the heat, allowing the rest of the fleshy side of the fish to cook slowly in the pan.

7. When fish is cooked all the way through, serve onto plate with cooked cherry tomatoes and add Murray River salt flakes and whole cracked pepper.

Enjoy