FISH WITH HERB AND TOMATO DRESSING

INGREDIENTS:

• 12 baby new potatoes (480g), halved
• 4 medium zucchini (480g), quatered
• 2 tablespoon olive oil
• 4 white fish fillets (800g)
• 2 medium egg tomatoes (150g), chopped finely
• 2 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill
• 2 tablespoon finely chopped fresh basil

METHOD:

1. Boil, steam or microwave potato and zucchini, separately, until tender;drain.
2. Meanwhile, heat half of the oil in large non-stick frying pan; cook fish until cooked through. remove from pan; cover to keep warm.
3. Heat remaining oil in same cleaned pan; cook tomato and juice, stirring, 2 minutes. remove from heat; stir in herbs.
4. Divide fish and vegetables among serving plates; top with tomato mixture.

PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
SERVES: 4