serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 ml extra virgin olive oil
- 2 garlic cloves, sliced
- 4 tomatoes, chopped
- 1 long red chilli, thinly sliced (optional)
- 1 kg (about 2) skinless fish fillets (such as perch, barramundi or ling)
- 1 cup basil leaves, roughly torn
Instructions
Heat 1 tbsp oil over low–medium heat and fry garlic for 1 minute or until fragrant, but not brown. Add tomatoes and fry for a further minute. Pour in 375 ml water, add the chilli, if using, and cook for 5 minutes or until tomatoes are just soft. Season with salt and pepper, and keep warm.
Heat 1 tbsp oil in a large frying pan over medium–high heat. Cook fish for 3 minutes each side or until just cooked.
Stir remaining 60 ml oil and basil into tomato sauce, then pour sauce over fish. (Alternatively, poach the fish in the sauce in a covered frying pan over low heat for 20 minutes or until just cooked.)
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.