• Prep time: 10 minutes
• Cook time: 10 minutes

This recipe will work with a wide array of fish. Any lean white fish—walleye, sole, pollock, haddock, redfish, etc.—will work, as would the oilier mackerel or bluefish. We recommend using a thin fillet for this recipe. The thicker fillets take more time to cook, and therefore more time is needed to baste.

Ingredients

• 0.5 kg thin skinless fish fillets
• Salt
• 1/4 cup Manna Hill Estate organic EVOO.
• 2 large fresh tomatoes, cut into chunks
• 2 teaspoons Italian seasoning
• A splash of Tabasco or other hot sauce
• Black pepper to taste

Method

1 Remove any pin bones from the fillets and pat them dry. Salt the fish fillets well and set out on a cutting board. Heat the olive oil in a saute pan and set it over medium heat for 2 minutes. Add the fish fillets, which should sizzle gently. Cook undisturbed for 90 seconds.

2 When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes.

3 Add the tomato chunks, the Italian seasoning and the splash of Tabasco. Swirl around in the pan to combine and let this cook for 90 seconds. Turn off the heat.

4 Put a fish fillet on everyone’s plate. Swirl the tomatoes in the pan and add black pepper to taste; this swirling should emulsify the sauce. Spoon out some tomatoes and sauce for everyone and serve at once.

Serve with crusty bread and a dry rose wine.