After all the excess of rich Christmas food, I often find myself craving something light and fresh. I really like fish cooked with tomatoes; you may recall a few months ago my recipe for Basa with Tomatoes. This is another version of fish with tomatoes. The colours evoke thoughts of summer eating, and it couldn’t be simpler to make.
WHAT YOU NEED:
(This quantity makes enough for 1-2 people depending on fish fillet size, so obviously double or triple up if you’re cooking for more!)
– 2 Frozen skinless, boneless fillets of white fish. I used Basa again here because I pretty much always have some of that in the freezer (if you use fresh rather than frozen fish, reduce the cooking time).
– A couple of wedges of fresh lemon
– Extra virgin olive oil
– Salt and Pepper
– 1 clove garlic, crushed
– 1 cup cherry…
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