FISH PROVENCALE WITH HERBED TOMATOES

SERVES 4 PREP 10 MINS COOK 25 MINS PER SERVE 1410kj COST $$$

300g brussels sprouts, trimmed, halved ⅓ cup olive oil 4 x 150g firm white fish fillets 2 zucchinis, sliced thinly lengthways 250g punnet cherry tomatoes 1 tbsp coarsely chopped parsley 1 tbsp coarsely chopped tarragon 1 tbsp coarsely chopped dill

1 In a saucepan, boil sprouts on high 2-3 minutes until just tender. Drain. 2 In a large frying pan, heat 1 tbsp oil over high heat. Season fish and cook for 3 minutes, each side, or until browned and cooked through. Remove from pan. Cover to keep warm. 3 In same cleaned pan, heat 2 tbsp oil on medium. Cook zucchini and brussels sprouts, turning, for 3 minutes or until browned lightly. Season to taste. 4 In a medium frying pan, heat remaining oil on medium. Add tomatoes and cook covered, 8 minutes, stirring occasionally or until tomatoes start to break down. Remove pan from heat. Add half the herbs. Season to taste. 5 Serve fish with tomatoes and vegetables and sprinkle with remaining herbs.