White fish with cherry tomatoes
- Published: 31 Oct 10
- Updated: 18 Mar 24
This quick and healthy fish recipe is brought to life by the classic flavour pairing of balsamic and tomato.
Advertisement
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
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- 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.
- 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.
Recipe continues after advertising
Advertisement
- Recipe from November 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 222kcals
- Fat
- 8.4g (1.2g saturated)
- Protein
- 30.2g
- Carbohydrates
- 6.3g (5.6g sugar)
- Salt
- 0.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter