Chilli and tomato fish

1tbsp olive oil
1 onion, sliced
1/4tsp chilli flakes
4 x 180g (6oz) firm white fish fillets
Sea salt and cracked black pepper
3 ripe tomatoes, cut into thin wedges
2tsp grated lemon rind
2tbsp chopped flat-leaf parsley

1tbsp olive oil
1 onion, sliced
1/4tsp chilli flakes
4 x 180g (6oz) firm white fish fillets
Sea salt and cracked black pepper
3 ripe tomatoes, cut into thin wedges
2tsp grated lemon rind
2tbsp chopped flat-leaf parsley

Heat a frying pan over medium-high heat. Add the oil, onion and chilli and cook for 3 minutes. Sprinkle the fish with salt and pepper and add to the pan. Cook for 4-5 minutes each side or until just cooked through. Set aside and keep warm. Increase the heat to high, add the tomatoes and lemon rind to pan and cook for 3 minutes or until just soft. Stir through the parsley. Place the fish on serving plates and top with the tomato sauce.