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Pan-Fried Snapper With Preserved Lemon Dressing

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1 kg chat (baby) potatoes, sliced

4 x 200g snapper fillets

olive oil, for brushing

sea salt and cracked black pepper

2 vine-ripened tomatoes, sliced

1 cup basii leaves

¼ cup (40g) pine nuts, toasted

½ cup (125ml) olive oil

2 tablespoons balsamic vinegar

1 large red chilli, seeds removed and chopped

1 tablespoon chopped preserved lemon rind

1 clove garlic, crushed

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