Fish with Slow Roasted Garlic Tomatoes
8 ripe red tomatoes, cored
freshly ground salt & pepper
olive oil
6 garlic cloves, unpeeled but crushed a little
4 x 180 gm blue eye steaks (or another ?steaky? fish)
1 heaped tbsp sliced basil (optional)
freshly ground salt & pepper
olive oil
6 garlic cloves, unpeeled but crushed a little
4 x 180 gm blue eye steaks (or another ?steaky? fish)
1 heaped tbsp sliced basil (optional)
Preheat oven to 170°C. Toss tomatoes in an oven tray with seasonings, oil and garlic. Cook in oven until they begin to collapse. Then toss fish in tomato oil in tray, season and cook in oven for 4-5 mins, turning once. To serve, place 1-2 tomatoes on each plate together with garlic and fish. Then stir basil in oil and ladle over the top.