In the sunny spring weather all you want is light sunshine food! However, it's still quite cold to enjoy the cool salads, so we offer a quick recipe for stewed fish. It is light fish boiled in tomato sauce with basil, which is suitable for diet and healthy lifestyle fans.
The one thing that you’ll appreciate the most about this fish dish, apart from the fact that it’s absolutely delicious, is that it’s incredibly easy to make and that it uses fish in its frozen form. No need to thaw it first!
4 fillets 175g (6oz) of frozen white fish of your choice*
2 cups (425g or 15oz) cherry tomatoes, cut in half
2 cloves garlic, finely sliced
1/2 cup (120ml) light chicken stock
1/4 cup (60ml) dry white wine (or use more chicken stock)
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup fresh basil leaves, finely chopped (plus more for garnish)
Place the tomatoes, garlic, salt and pepper in a saute pan set over medium heat; cook for 5 minutes, or until the tomatoes start to turn soft and start to blister.
Add the chicken stock, white wine (if using), frozen fish fillets and chopped basil. Cover and simmer for 20 to 25 minutes, until the fish is fully cooked.
Sprinkle with an additional handful of chopped basil and serve over a bed of rice, couscous or quinoa, if desired.
*Thick fillets of firm-fleshed white fish such as cod, hallibut, catfish or mahi-mahi work best for this recipe