Flake with tomato chilli relish




I cooked this last year and didn't post up the recipe....so here it is. Its actually really yummy...so do try it out k? Maybe over the Easter long weekend...dun eat too much Hot Cross Buns.

Serves 4
20g butter
1 Tbs olive oil
700g flake fillets
1/4 cup mint leaves, roughly chopped
1/4 cup coriander leaves, roughly chopped
1/4 dill sprigs, roughly chopped ( i didn't use this )
1 lemon, cut to wedges, to serve

Tomato chilli relish
1 Tbs olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
4 large tomatoes, diced (vine ripened ones if you feel gourmeish)
2 long red chillies, deseeded, finely chopped (leave the seeds if u want extra HOT)
2 Tbs tomato paste (not sauce)
1/4 cup white wine

Method:
1) Make tomato chili relish
Heat oil in a saucepan over medium heat
Add onion and garlic
Cook for 2 to 3 mins or until soft
Add tomato, chilli and tomato paste
Cook, stirring, for 3 mins or until tomato is soft
Add wine and bring to the boil. Reduce heat to medium-low
Simmer, uncovered, 10-15 mins or until thick
Season with salt and pepper

2) Meanwhile...
Heat butter and oil in a large, non-stick frying pan over medium heat until hot
Cook fish, in batches, for 2 mins each side until cooked through.
Transfer to a plate. Cover with foil to keep it warm

3)
Combine mint, coriander and dill in a bowl
Spoon tomato chilli relish onto plates
Top with fish and sprinkle herb mixture
Serve with lemon wedges.

Note: I rubbed some salt and pepper onto the fish before cooking it....just to make sure I don't get too much fishy taste. I think any sort of white meat fish can be used in this recipe.

Enjoy!!!!