Serves 4
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To serve:

  1. For the sauce, heat two tablespoons of the oil in a large pan over a medium heat. Add the chilli flakes and garlic and cook for one minute. Add the cherry tomatoes and cook for 10 minutes until soft and blistered, stirring occasionally.
  2. Stir in the white wine and bring to a gentle simmer. Stir in the basil, lemon juice and zest and some salt and pepper.
  3. Cook for two minutes. Transfer the sauce into a bowl and set aside until needed.
  4. Meanwhile, heat the remaining oil in a large pan over a medium heat. Season both sides of the fish with salt and pepper. Cook for 2-3 minutes per side until golden brown and cooked through.
  5. Pour the white wine tomato basil sauce over the fish and serve immediately with boiled baby potatoes, mash or rice.

Nutrition Facts

Per Serving: 273kcals, 16.8g fat (2.8g saturated), 3.4g carbs (1.7g sugars), 24.6g protein, 0.7g fibre, 0.133g sodium

Gluten-freeDairy-freeDinnerFish & seafoodDiabetic-friendlyFree-from

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