A wonderfully citrus fish easy to prepare when you have little time. I used fresh red snapper (huachinango in Mexico).
1- In a deep pan, place some olive oil and a fresh filet of white fish (here red snapper).
2- Place on top: some small cherry tomatoes cut in half, Moroccan lemon preserves cut in thin slices, freshly ground pepper and fresh mint.
3- Cover and cook on low fire for about 20 minutes. Turn the fish filet mid-way through cooking.
I served it with fresh avocado and Basmati rice with raisins, and some hot Chipotle on the side.