White fish with cherry tomatoes

White fish with cherry tomatoes
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 6-8 minutes to cook

This quick and healthy fish recipe is brought to life by the classic flavour pairing of balsamic and tomato.

Nutrition: per serving

Calories
222kcals
Fat
8.4g (1.2g saturated)
Protein
30.2g
Carbohydrates
6.3g (5.6g sugar)
Salt
0.5g
Calories
222kcals
Fat
8.4g (1.2g saturated)
Protein
30.2g
Carbohydrates
6.3g (5.6g sugar)
Salt
0.5g

Ingredients

  • 1½ tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 500g cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
  • 1 tbsp shredded basil leaves
  • 8 small (about 640g) hake, mackerel or sea bass fillets
  • Rocket leaves and couscous to serve

Method

  1. Heat ½ tbsp oil in a frying pan over a medium heat. Cook the garlic, stirring, for 1-2 minutes until softened. Add the tomatoes and balsamic vinegar, season, then reduce the heat and cover the pan. Cook for 3-4 minutes until the tomatoes have softened but still hold their shape. Take off the heat, then stir in the basil.
  2. Meanwhile, season the fish. Heat the remaining oil in a frying pan over a medium-high heat. Cook the fish for 2 minutes on each side until golden and cooked through. Divide among plates, top with tomatoes and serve with rocket leaves and couscous, if you like.

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