Sea Bass with Cherry Tomato Sauce
Nice and simple, ready in less than 20 minutes.
Syn Free on Extra Easy
2 sea bass fillets
2 cloves garlic
200g cherry tomatoes
a few sprigs of basil, leaves removed and shredded
2 tbsp balsamic vinegar
pkt rocket leaves
Fry the fish fillets in Fry Light for a few minutes each side until cooked through. Finely chop the garlic and sauté in Fry Light until starting to colour. Add the tomatoes and vinegar, and cook for a few minutes until the tomatoes are beginning to go soft, but still retain a little shape. Stir in the basil and serve. Divide the rocket leaves between two plates, put the tomatoes on top of the rocket and finally the fish fillets. Serve with lemon to squeeze.