Fresh fish is the best and this recipe was made quickly using a few simple ingredients and flathead that was caught today thanks to @len.olsen.
2 pieces of flathead filleted skin on
Salad leaves of your choice
One punnet of cherry tomatoes
1 TBL Olive Oil x 2
1/2 cup Fresh young basil leaves (we used our home grown)
1 TBL Caramelised Balsamic Vinegar
Salt and pepper
Place the flathead in tin foil, squeeze the juice of half a lemon, sprinkle with salt and pepper and place sliced lemons on top. Add 1 TBL of the olive oil. Seal the tinfoil and place in oven at 200c for about 30 minutes. Keep an eye on the fish that it doesn't overcook.
As the flathead is baking make the sauce.
Slice the cherry tomatoes and add to a frying pan that has the other TBL of olive oil heated. Gently stir the tomatoes until they become soft then add the balsamic vinegar.
On a low heat, keep stirring and if the mixture becomes too sticky add a little bit of water. Once the tomatoes soften add half the basil and mash the mixture. Turn off the heat and add the remaining basil leaves. Place the fish on the plate, add some salad and add the cherry tomato sauce either as a side or on top of the fish.