Serves 4
1½ tbsp olive oil
20g butter
300g cherry tomatoes, cut in half
1½ tbsp capers
1 tbsp Dijon mustard
½ lemon juice
4 garlic cloves, crushed
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
Salt and black pepper
1pinch of dried chilli flakes, (optional)
1 tbsp rapeseed oil
4 x 180g white fish fillets
To serve:
Roasted baby potatoes
1½ tbsp olive oil
20g butter
300g cherry tomatoes, cut in half
1½ tbsp capers
1 tbsp Dijon mustard
½ lemon juice
4 garlic cloves, crushed
2 tbsp fresh parsley, chopped
2 tbsp fresh chives, chopped
Salt and black pepper
1pinch of dried chilli flakes, (optional)
1 tbsp rapeseed oil
4 x 180g white fish fillets
To serve:
Roasted baby potatoes
- Heat the olive oil and butter in a pan over a medium-high heat. Add the cherry tomatoes and cook for 5-6 minutes, stirring frequently.
- Stir in the capers, mustard, lemon juice and garlic. Bring to a boil, then reduce the heat and simmer for 2-3 minutes, stirring occasionally.
- Remove from the heat and stir in the parsley, chives, some salt and black pepper and the chilli flakes, if using. Cover with tin foil and keep warm.
- Heat the rapeseed oil in a large nonstick pan over a medium-high heat. Season the fish fillets and add to the pan, skin-side down. Cook for 3-4 minutes, then carefully flip the fish over and cook for another 2-3 minutes or until the flesh is opaque.
- Place the fish on serving plates and spoon over the cherry tomato sauce. Serve with roasted baby potatoes.
Per serving: 298kcals, 16.9g fat (4.9g saturated), 7.7g carbs, 3g sugars, 30.1g protein, 2.5g fibre, 0.364g sodium
TOP TIP:
This is also delicious with linguine. Simply stir the cooked pasta into the tomato sauce, then divide between plates and top with the fish.