640g hake, mackerel or sea bass fillets
500g cherry tomatoes, halved
1½ tbsp olive oil
2 garlic cloves, thinly sliced
1 tbsp shredded basil leaves
2 tbsp balsamic vinegar
Heat ½ tbsp oil in a frying pan over a medium heat.
Cook the garlic, stirring, for 1-2 minutes until softened.
Add the tomatoes and balsamic vinegar, season, then reduce the heat and cover the pan.
Cook for 3-4 minutes until the tomatoes have softened but still hold their shape.
Take off the heat, then stir in the basil.
season the fish.
Heat the remaining oil in a frying pan over a medium-high heat.
Cook the fish for 2 minutes on each side until golden and cooked through.
Divide among plates, top with tomatoes and serve.