Ingredients
2 tbsp olive oil
1/2 tsp basil
leaves and stems separated and chopped
2 cloves garlic
finely chopped
1 tin (400g) diced tomatoes
2 fillets snapper or other firm white fish
deboned
2 tbsp capers
rinsed
Allergy Advice
Contains Fish
Equipment
- 1 ovenproof frying pan
- 1 oven
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Heat the oil over a medium heat in an ovenproof frying pan and cook the garlic and basil stalks for a minute, until fragrant.
- Add the tomatoes and basil leaves and stir well, cooking for 10 minutes at a gentle simmer.
- Season the fish fillets with salt and pepper.
- Place the fish over the tomato sauce in the frying pan and put the pan in the oven for 10 minutes.
- Serve with some steamed brown rice and/or crusty bread.
Notes
Tip
When cooking this dish for the whole family I hold the capers back until serving time, so they only go to those who love capers.
Variation
If you are really in a hurry you can place the fish over the sauce and put a lid on the pan. It will be cooked in 5-8 minutes.
