This is a favorite quick weekday recipe for us.  I love fish and find some of the best dishes are just very simple.  This is a great example such simplicity.

I enjoy having friends and colleagues over for meals.  I like it better than going out, as we tend to connect better, can hear each other, and it just seems like a better time.  When life is very busy, I have had gatherings where we order out, especially when colleagues are in town and in meetings all day.  However, for small groups I have served this dish because of its ease of preparation.

For weekday dinner guests who like fish, this recipe can be prepped before everyone comes over and then be on the table in less than 20 minutes.  Add simple sides like plain white rice and broccoli or spinach, and you have a quick, and impressive, crowd pleaser.

Fish with Tomatoes, Basil & Lemon
Serves 4 People

Ingredients

• 4 white fish fillets – Cod & Haddock are ideal
• 350 grams / 3/4 pound of cherry tomatoes – or a variety of whatever you have
• 1 tablespoon butter
• 1 medium onion
• 3 cloves garlic diced
• 1 lemon
• About 10-15 basil leaves
• Salt & pepper to taste

Method

1. Preheat the oven to 350F / 160C Fan
2. Prepare all your ingredients
   • Quarter the cherry tomatoes
   • Chop the onion into small pieces, but not a full dice
   • Dice the three cloves of garlic
   • Zest and then juice the lemon – keeping the zest and juice separate
   • Chop the basil leaves
   • Lightly salt the fish
3. In a frying pan on medium high heat, melt the butter
4. Add the onions and sauté till translucent
5. Add the garlic for about 1-2 minutes until fragrant, but being careful not to burn it
6. Reduce the heat to medium and add the tomatoes
7. Cook for about 3-4 minutes until the tomatoes break down slightly
8. Add the basil and the lemon zest
9. Cook for about 2-3 minutes and then taste.  Add salt and lemon juice to your taste.
10. If you are preparing this in advance, put this mixture aside and let it cool completely. If not, continue
11. Put the fish in a baking dish large enough to allow enough room between the filets
12. Spoon the tomato mixture on top of each filet.  The goal is to “pile” it on and not leave any on the pan where it will burn
13. Bake In the preheated oven.  Take care not to overcook. Most fillets will only take about 20 minutes.  (Don’t panic too much, as the tomatoes will keep the fish from drying out if you overcook it a little.)
14. Serve over rice.  Good vegetable parings are broccoli and spinach.