Basa with Tomato Dressing

I bought a basa fillet for my lunch on Friday and I was inspired to cook it in the most simple way possible.  My herbs in the garden are still at their verdant best and the tomatoes in the greenhouse still managing to produce the occasional (but delicious and sweet) fruit.

Basa (river cobbler or panga) with tomato dressing - serves 1

Ingredients

1 Basa (river cobbler or panga) fillet
1 small tomato
A small sprig of rosemary
A sprig of parsley
1 tsp olive oil
1/2 clove garlic
Coarse sea salt to serve

Method

Preheat the oven to 180oC, 350F, Gas Mark 5.  Put the fish fillet in an oven proof baking dish.  Chop the tomato as finely as you can and put on the fish with the chopped herbs, garlic and oil.

Bake for approx 10 minutes, or until cooked through (this will depend on the thickness of your fish.)  Serve, sprinkled with a little sea salt and with vegetables or a salad.

I've linked this up to recipe of the week.

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