FISH PROVENCALE WITH HERBED TOMATOES

PREP + COOK TIME 30 MINUTES SERVES 4

We used blue-eye trevalla in this recipe, but you can use any firm white fish, such as perch or ling. 300g brussels sprouts, trimmed,

halved

1/3 cup (80ml) olive oil

4 x 150g firm white boneless

fish fillets

2 medium zucchini (240g), sliced

thinly lengthways

250g cherry tomatoes 1 tablespoon coarsely chopped

fresh flat-leaf parsley 1 tablespoon coarsely chopped

fresh tarragon

1 tablespoon coarsely chopped

fresh dill

1 Boil, steam or microwave brussels sprouts until just tender; drain.

2 Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Season fish. Cook fish for 5 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm.

3 Add 2 tablespoons of the remaining oil to same pan; heat over medium-high heat. Cook zucchini and brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.

4 Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add tomatoes; cook, covered, stirring occasionally, for 8 minutes or until tomatoes start to break down. Remove pan from heat. Add half the herbs; season to taste.

5 Serve fish, tomatoes and vegetables sprinkled with remaining herbs.