Cherry Tomato, Herb & Chilli Fish

For my birthday this year, Megan gave me this great little cookbook that I had never heard of, The Hungry Girls cookbook. It is a small collection of recipes put together by 3 Melbourne friends, each of the limited 200 copies are stamped, lined with cloth & sewn together by hand & it is truly a special gift. The recipes all look delicious & here is a look in, last night I made my first attempt which was seriously good & so very simple. I used flathead which cooked up perfectly, I was worried it would break up but no chance of that. The flavour of the tomatoes really penetrates the fish & along with the simple herb sauce went well with a simple baked potato & salad. The book was released In April so I’m not sure if there are any left but if you can get to any of the stores that stock it, pick up a copy, it is a real treat & I love something unique, especially when produced by local girls.

Cherry Tomato, Herb & Chilli Fish

1 whole white fleshed fish weighing 1.5kg, filleted & skinned, each fillet cut into 2 pieces
or
4 x 150-200g white fish fillets
salt & pepper
75g butter
1 ½ tablespoons olive oil
2-3 cloves garlic, finely chopped
1-2 red birds eye chillies, finely chopped
2 punnets cherry tomatoes, halved
2 tablespoons chopped basil
2 tablespoons chopped parsley
2 tablespoons chopped chives

Pat the fish dry & rub with a little salt. Heat the butter & oil in a large frying pan over medium-high heat until the butter foams, then add the garlic & chilli, frying until the garlic begins to color. Add the tomatoes & fry for 30 seconds, then add the herbs & season with salt & pepper. Stir to combine, and make sure the tomatoes cover the base of the pan fairly evenly. Lay the fish fillets on top & gently press them into the tomatoes. After 2-3 minutes, when you can see the fish turning opaque up the sides, turn the fillets. Try to pick up some of the tomatoes underneath so they end up on top. Cook for another 2 minutes then serve. Serves 4.