- HEAT 1 tbsp oil in a large non-stick frying pan over medium. Add onion and cook until almost softened, 3 min. Add garlic and cook 2 min. Stir in tomatoes, capers, basil and 1/4 tsp of the salt. Cook until tomatoes start to soften, about 3 min. Remove to a bowl and cover to keep warm.
- WIPE pan clean. Heat remaining 1 tbsp oil in pan over medium-high. Pat fish dry with paper towel and sprinkle with remaining 1/2 tsp salt. Add fish to hot pan and cook until golden, flipping halfway, 5 to 7 min. Return tomatoes and heat until warmed through.
- SPRINKLE with more chopped basil, if desired, and serve over quinoa or rice. Kitchen Tip: If you don’t have cherry tomatoes on hand, this recipe works with canned, drained, diced tomatoes as well.
Protein 22 g
Carbohydrates 9 g
Fat 8 g
Fibre 3 g
Sodium 637 mg
Excellent source of vitamin B12
How to skin and debone fish