Farmed kob in spicy tomato ragù

INGREDIENTS

25ml olive oil
4 cloves of garlic, skinned
2 tins of cherry tomatoes
600g farmed kob or sustainable firm white fish, filleted into 150g portions
6 sprigs basil leaves, chopped
1 tbsp chilli olive oil (optional)
Pinch each salt, sugar, black pepper
2 sprigs basil leaves for garnish

METHOD

Heat the oil, add garlic and fry until golden brown.

Briefly brown the seasoned fish in the hot oil, for about 1 minute and then remove and set aside. Add the tomatoes and stir.

Cook the sauce for about 20 minutes and adjust seasoning with salt and sugar. The sauce should reduce and thicken at this stage. Add the chopped basil.

Place the fish back in the sauce and cook on a low heat for about 5 minutes, until the fish is just cooked. Don’t cover the fish with sauce – retain the red, white and green colours for aesthetics.

To serve, dish the ragù in a serving plate first, then the fish on top and garnish with basil leaves and drizzle with chilli oil.

To dress this dish down for a comfortable lunch, serve it with wholewheat couscous. To dress it up for dinner, serve it with oven-roasted new potatoes and steamed asparagus or green beans.

Serves: 4, Preparation time: 20min, Cooking time: 20min