Ingredients

• 1 tbsp oil
• 1 onion, sliced
• 2 garlic cloves, sliced
• 600g cherry tomatoes
• 15g basil, leaves picked and roughly chopped, stems finely chopped
• 300g brown rice
• 4 white fish fillets, defrosted

Methods

1. Heat 1 tbsp oil in a frying pan. Add the onion and fry for 6-8 mins until softened, then stir in the garlic. Fry for another minute, then tip in the tomatoes, chopped basil stalks and 150ml water.

2. Simmer for 8-10 mins until the cherry tomatoes start breaking down. Lightly mash with a potato masher to break the tomatoes down further.

3. Meanwhile, cook the rice as per the packet instructions.

4. Pat the fish fillets dry with kitchen paper and season all over. 

5. Add a splash of more water to the tomatoes if you need to, to make them saucy, and stir in most of the basil. 

6. Add the fish fillets into the tomato sauce. Half cover with a lid or a baking sheet and simmer on a low heat for 5-8 mins until the fish is cooked through and flaky when pressed. 

7. Scatter over the remaining basil to serve. 

8. Serve over the cooked rice.