1Lemon, thinly sliced1Fish, whole, or snapper (ask your fish monger to remove gut, gills and scales) (Main)1 tspSea salt¼ tspPepper3 TbspExtra virgin olive oil, plus extra 2 tbsp4Shallots, sliced150 mlWhite wine1Red chilli, small, fresh, sliced (optional)1 kgShell fish, mixed, cleaned e.g. Cloudy Bay Clams and green-lipped mussels100 gOregano3 TbspWorcestershire sauce1Lemon, cut into wedges2Large ripe tomatoes, diced2 TbspSeasoning, Simon Gault Home Cuisine indian seasoning100 gButter