Chili and lemon kingklip.

S2

2x200-250g kingklip fillets or other firm white fish
600g medium sized potatoes, sliced thinly lengthwise
1 onion, sliced
1 teaspoon chili flakes
3 plum tomatoes, deseeded and cut into thin wedges
zest of one lemon
olive oil
s&p
knob of butter

Preheat the oven to 220c.
Spread baking paper on a baking tray and toss the potato on it. Drizzle with olive oil and sprinkle with sea salt. Cook for about 35-40 minutes or until golden and crisp.
When 15 min or so remains on the potato, heat a saute or frying pan with 15ml oil.
Mix the onion and chili flakes in the pan and cook for three min. Meanwhile, season the fillets with salt and pepper. Add to the pan and cook for 3-4 minutes each side over medium heat. Once done, remove from heat but keep warm. Add the tomatoes and lemon zest to the pan and turn up the heat. Cook for 4 minutes, season to taste and add the butter just before serving.

drink: a nice chenin blanc or a light pinotage