This is another recipe from the fantastic Two Oceans website, which I’ve adapted for Ireland.  It’s actually a super healthy recipe so if you want something delicious but “good” it’s perfect.  It goes really well with Pinot Grigio and theirs is of course a good match!  Subtly perfumed with floral notes and fragrances of dried apricot and peach and a hint of lychee, it’s crisp, zesty and easy-drinking.   Serves 4 people, takes about 15 minutes to prepare and cook Ingredients For the fish: ¼ cup (60 ml) olive oil 8 fish fillets, skin on one side, such as seabass, hake or sea bream Green salsa marinade: 2 cloves garlic 1 chilli Juice and peel of 1 lemon Large handful flat-leaf parsley Handful of…