Pan Seared Fish With Cherry Tomatoes
This Pan Seared Fish with Cherry Tomatoes is one of my top performing recipes - and it's easy to see why! Not only is it incredibly easy to make, it's healthy, satisfying and big on flavor!The fish is lightly coated in a dry batter and pan-seared to perfection - remaining flaky, yet moist. Then it's paired with a beautiful sauce made with seasonal cherry tomatoes that compliments the fish perfectly!
Ingredients
CHERRY TOMATO SAUCE
- 5-6 tbsp olive oil
- 1 tbsp garlic finely diced
- 1 tsp red chilli finely diced
- 1 tbsp shallots or onion chopped
- ¾ cup cherry tomatoes (slice some in half and leave some whole)
- pinch salt
- 1 tbsp fresh basil chopped
- squeeze of lemon juice optional
FISH FILLET & COATING
- 1 tbsp olive oil
- 250 g fish fillet (I'm using Basa Fillet)
- ½ cup plain flour
- 1 tsp garlic powder
Instructions
FOR THE CHERRY TOMATO SAUCE
- Heat olive oil in a pan over low-medium flame
- Add garlic and red chilli, then mix and cook for 1 minute
- Add chopped shallots and cherry tomatoes, mix, and cook for another minute
- Stir in chopped basil, season with salt to taste, and cook for 2-3 minutes, mashing some of the tomatoes to soften them
FOR THE FISH
- In a flat plate, mix together plain flour and garlic powder
- Pat dry the fish fillet with a paper towel to remove excess moisture
- Lightly coat the fish fillet in this dry mix
- Heat olive oil in a pan, then gently lower the fish fillet onto the pan
- Pan-sear the fish for approximately 3-4 minutes per side (depending on the thickness of the fillet), until cooked through and golden brown
- Optional: Season with salt & pepper and squeeze over some fresh lemon juice
- Serve immediately with the cherry tomato sauce to enjoy at it's best!