Preparation time: 10

Cooking time : 10

Serves: 4

Calories: Approximately 425 calories per serve

INGREDIENTS  

  • 4 x 170g thick white fish fillets
  • 2 tsp. olive oil
  • 250g punnet cherry tomatoes, halved
  • 2 Tbsp. butter
  • 2 cloves garlic, crushed
  • 2 Tbsp. lemon juice
  • 1 lemon, quatered
  • 1 tsp. fennel seeds

DIRECTIONS

Step 1:   Add butter and garlic to a small saucepan over medium heat for approximately 1 minute. Gently stir in lemon juice and fennel seeds and once combined remove from heat and set aside.

Step 2:   Preheat a large frying pan or barbecue flat plate on high. Add 1 tsp of olive oil to lightly coat the pan. Add the fish and cook each side for approximately 2 minutes or until cooked through. 

Step 3:   Meanwhile, in a small saucepan add tsp of olive oil and cherry tomatoes. Stir occasionally for around 5 minutes until tomatoes are starting to shrivel.

Step 4:   Place fish on plates and sprinkle cherry tomatoes evenly between each dish. Garnish fish with fennel seeds and lemon garlic butter sauce. Serve with a wedge of lemon on side.