This simple fish dish makes the most of the vibrant colours and flavours of tomatoes. We use balsamic vinegar to sweeten and caramelise, and fresh basil to finish the sauce.
Place flour, salt and pepper in a paper bag. Add the fish and shake to coat. Heat a fry pan, add butter and 2 tbsp olive oil. When sizzling add the fish, and lemon slices, cook the fish for 3 mins on one side or until golden.
Turn both the fish and lemon slices cook for a further minute on the other side. Remove the fish and lemon and place on a serving dish. Place the pan back on heat.
Add the crushed garlic to the pan. Then add the cherry tomatoes, shake then add 2 tbsp olive oil, balsamic vinegar, wine, basil leaves, then season with salt and pepper.
Continue to shake over the heat until the tomatoes have just started to soften. Remove from the heat. Pour the tomato mix over the fish and serve.
Serving suggestion: Serve with simple green salad made of rocket and shaved parmesan dressed with Al Brown's lemon fennel olive oil and balsamic syrup.
- 1 kg Tarakihi fillets (4 fillets)
- 1 Lemon cut into 8 lengthwise
- 2 punnets Mixed Tomatoes halved
- 1 tbsp Flour
- Salt and Pepper
- 2 tbsp Butter
- 4 tbsp Olive Oil
- 1 tsp Balsamic Vinegar
- 1/4 cup Dry White Wine or water
- 1 Garlic Clove crushed
- 1/2 cup Basil leaves