Ingredients

• 4 × 200g white fish fillets, skin on
• 1⁄2 tsp dried thyme
• 1⁄2 tsp dried oregano
• 1⁄2 tsp ground black pepper
• 1 tbsp sweet smoked paprika
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• Juice 1 lemon
• Chopped Papaya Salsa
• 1⁄2 small firm papaya, peeled, deseeded & diced
• 1⁄2 yellow capsicum, deseeded & diced
• 1⁄2 red capsicum, deseeded & diced
• 1 small Lebanese cucumber, deseeded & diced
• 1 handful coriander leaves,
• chopped
• 1 small red or green chilli,
• finely chopped
• Juice 1 lime

Method

1. Make the salsa before cooking the fish by combining all the ingredients in a bowl. Stir and set aside.
2. Pat the fish fillets dry with paper towel. Stir together the thyme, oregano, pepper, paprika, garlic, oil and lemon juice in a small bowl to form a paste.
3. Make a couple of knife slash marks on the skin side of the fish and, using your fingers, smear the paste all over the fish and into the cuts.
4. Heat a non-stick sturdy pan over high heat and, when very hot, carefully place the fish in the pan, skin side down. Cook for 3 mins to “blacken” the fish (it will be very smoky), turn the heat down, then carefully turn the fish over to cook for a further 3 minutes. Serve the fish topped with the chopped papaya salsa.