White fish with cherry tomatoes

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.