SERVES 5 GF
HANDS-ON TIME 5 MINS
TOTAL TIME 40 MINS
This mildly spicy fish dish uses frozen fish to keep the cost down – and so you can use only what you need. Served with rice, greens or a side salad, it’s suitable for a speedy midweek meal as well as an unpretentious dinner party.
• 2 courgettes, halved and then sliced on the diagonal
• 1 red onion, cut into thin wedges
• 2 tbsp extravirgin olive oil
• 2 garlic cloves, crushed
• 1½ tsp chilli flakes
• 50g butter
• 520g white fish fillets, defrosted
• handful of fresh basil, leaves picked and stems finely chopped
• 2 x 400g tins cherry tomatoes (or use chopped tomatoes plus a handful of fresh cherry tomatoes)
1 Preheat the oven to 220°C, fan 200°C, gas 7.
2 Put the courgettes and red onion in a large roasting tin, add the olive oil and a pinch of salt and pepper. Toss to coat then bake for 20 minutes.
3 Meanwhile, prepare the spicy butter. Put the garlic, 1 teaspoon of the chilli flakes and the butter in a microwave-safe bowl, then heat in the microwave on high for around 30 seconds until melted (alternatively, melt in a small pan). Season with salt and pepper.
4 Pat the defrosted fish dry with kitchen paper and
