6 fillets of Groper, 180g each
4 cloves of garlic
2 punnets cherry tomatoes at room temperature
6 tbsp olive oil
6 basil leaves
Cooking water from pasta
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.
Preheat oven to 200°C. Cook whole cloves of garlic in olive oil in frypan until brown, but not burnt. Add fish and cook for 30 seconds and turn. Add tomatoes.
Place fry pan in oven for 5-6 minutes or cover tightly and cook on medium heat. Remove fish from pan. Discard garlic.
Add 5 tbsp pasta cooking water, more if too dry. Increase temperature to reduce liquid, at the same time squash the cherry tomatoes using the back of a spoon. Season with salt to taste. Sprinkle with basil and serve.