Spicy butter & tomato white fish with vegetables

INGREDIENTS

(Serves 5)

2 courgettes, sliced into diagonal semi-circles; 1 red onion, cut into thin wedges; 2 tbsp extra virgin olive oil; 2 garlic cloves, crushed ; 3 tsp chilli flakes; 50g butter; 520g frozen white fish, defrosted; handful of fresh basil, stems chopped and leaves torn;

2 x 400g cans cherry tomatoes; salt and pepper, to taste

METHOD

1. Preheat the oven to 220°C /200°C fan/ gas mark 7.

2. Add the courgettes and red onion to an ovenproof pan and add the olive oil and a pinch of salt and pepper. Mix to fully coat the vegetables and place the pan in the oven for 20 minutes.

3. Meanwhile, prepare the spicy butter by adding the garlic, 2 teaspoons of chilli flakes and the butter to a heatproof bowl, then heat in the microwave for around 30 seconds until melted. Season with salt and pepper.

4. Pat the defrosted fish with kitchen paper to dry it and place in a large bowl. Drizzle the spicy butter over the pieces and gently mix to coat the fish, ensuring you don’t break the fish up.

5. Remove the vegetables from the oven after 20 minutes, add the basil stems, a teaspoon of chilli flakes (for extra heat), half of the basil leaves and the cherry tomatoes to the pan. Stir to combine and then lay the fish pieces over the top, well spread out. Make sure they are not submerged in the tomato and vegetable mix. 6. Return the pan to the oven for another 20 minutes to cook the fish. Garnish with basil leaves and an extra crack of pepper. Serve with a side of rice or, for lowercarbs, a side salad.