Fish in a flash
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
CUISINE
COURSE
Main
Method
Preheat the oven to 200°C.
Place the tomatoes and red onion in an ovenproof dish and sprinkle over the red chilli flakes. Add the ginger and garlic cloves and drizzle over the olive oil. Mix well. Now lay the fish fillet on top of the veggies, skin side down, and season with salt and pepper.
Squeeze the lemon over the top. Let the juice run through your fingers so you can catch any pips. Drizzle with the balsamic vinegar, and then place in the hot oven for 8-10 minutes.
Remove from the oven and check it’s cooked. The flesh should now be opaque. Serve with the roasted veggies. The tomatoes should be soft and bursting. I also like to eat this with a handful of baby spinach leaves and maybe a little French dressing
Ingredients
8 cherry tomatoes, halved
1 small red onion, chopped
½ tsp red chilli flakes
1cm/½ inch piece ginger, peeled and grated
2 garlic cloves, peeled and bruised
2 tbsp olive oil
1 x 300g/10½oz fillet of white fish (haddock, pollack or salmon)
juice of 1 lemon
1 tsp balsamic vinegar
salt
freshly ground black pepper
Method
Preheat the oven to 200°C.
Place the tomatoes and red onion in an ovenproof dish and sprinkle over the red chilli flakes. Add the ginger and garlic cloves and drizzle over the olive oil. Mix well. Now lay the fish fillet on top of the veggies, skin side down, and season with salt and pepper.
Squeeze the lemon over the top. Let the juice run through your fingers so you can catch any pips. Drizzle with the balsamic vinegar, and then place in the hot oven for 8-10 minutes.
Remove from the oven and check it’s cooked. The flesh should now be opaque. Serve with the roasted veggies. The tomatoes should be soft and bursting. I also like to eat this with a handful of baby spinach leaves and maybe a little French dressing
