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Ingredients

• 6 Tbsp. extra-virgin extra virgin olive oil
• 4 x amberjack fillets cleaned, skinned
• 4 x radishes sliced thinly
• 2 x lemon leaves torn
•     (or possibly 1 tspn lemon zest)
• 1/4 c. white wine
• 4 x fresh basil leaves torn
• 1/4 c. minced flat-leaf parsley
•     Salt to taste
•     Freshly-grnd black pepper to taste

Description

In A 12- To 14-inch Saute/fry Pan, Heat The Extra Virgin Olive Oil Over Medium Heat Till Just Smoking. Season Both Sides Of The Fillets With Salt And Pepper. Add In Fillets To Pan…

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