Name: Fish with tomato and basil sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1
Ingredients: 600g skinless flathead fillets, bones removed; 27.30 gm olive oil; 2 garlic cloves, crushed; 500g grape tomatoes; 20.00 ml red wine vinegar; 2.50 gm caster sugar; 250.00 ml fresh basil leaves, torn; 600g chat potatoes; Olive oil cooking spray

Fish with tomato and basil sauce

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Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

"Enhance dishes with herbs for a burst of healthy flavor. This tasty main dish is big on taste, easy on the waist!"

Ingredients:

600g skinless flathead fillets, bones removed
27.30 gm olive oil
500g grape tomatoes
20.00 ml red wine vinegar
2.50 gm caster sugar
250.00 ml fresh basil leaves, torn
600g chat potatoes
Olive oil cooking spray

Instructions:

Make crispy smashed potatoes: Preheat the oven to 200°C/180°C fan-forced. Boil potatoes until tender, drain, then flatten on a lined baking tray. Spray with oil, season with salt and pepper, and bake until golden and crispy, about 25-30 minutes.
Heat a large non-stick pan over medium-high heat. Drizzle fish with 2 teaspoons of oil and coat lightly. Cook fish in batches for 3 to 4 minutes each until cooked through. Transfer to a plate and cover to keep warm.
Clean the pan thoroughly. Warm 2 teaspoons of oil in the pan on medium-low heat. Add garlic and sauté for 30 seconds until aromatic. Introduce the tomato and cook for 1 minute until it starts to soften. Incorporate vinegar, sugar, and the rest of the oil, mix well. Take the pan off the heat, mix in the basil, and season with pepper.
Plate the fish and generously cover it with the flavorful tomato mixture. Accompany it with a side of delicious potatoes.

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