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Pan-cooked Snapper Fillet with Tea-Scented Sour Cherry and Tomato Salad

From Kylie Kwong, Sky Taste
Serve as a main meal for 4

1 tbsp jasmine tea leaves
1/4 cups dried sour cherries (try the dessert section of the deli)
1 small red onion, finely sliced
1 garlic clove, finely diced
1 tsp sea salt
1 tsp raw sugar
3 medium-sized vine-ripened tomatoes
2 tsp red wine vinegar
1 tsp chardonnay vinegar
2 tbsp extra virgin olive oil
Pinch cracked white pepper
4 x 100g (3 1/2oz) snapper fillets
Dash of extra virgin olive oil, extra

1. Put tea leaves in a bowl, pour over ¼ cup of boiling water, cover and leave to stand for 5 minutes. Strain, discarding tea leaves and returning liquid to the bowl, along with half the cherries. Leave to stand for 20 minutes, then strain and reserve cherries, discarding liquid.

2. Place onion and garlic in another bowl, sprinkle with salt and sugar and mix well. Cover and leave to stand for 20 minutes.

3. Meanwhile, using a small knife cut a shallow cross in the base of each tomato. Bring a pan of water to the boil and plunge tomatoes in the water for 30 seconds. Using a slotted spoon, remove tomatoes quickly and refresh in a bowl of cold water.

4. Drain, then peel away skin and cut tomatoes into quarters, discarding seeds and juices.

5. Add combined vinegars, oil, pepper, soaked cherries, remaining dried cherries and tomato quarters to the onion mixture.

6. Finally, cook the fish in a heated, oiled frying pan until lightly browned on both sides and just cooked through – about 3-4 minutes. Remove fish from the pan, cover with foil and leave to rest in a warm place for 3 minutes.

7. Arrange fish on a platter, top with tomato mixture and drizzle with a little olive oil.