Serves 1
- 1 Basa Fillet
- 1tb EVOO
- 1tsp Capers
- 1tb Sliced Black Olives
- 1tsp minced garlic
- 1/2 cup perino & heirloom cherry tomato
- 1 handful Parsley
- Served with
- 1/3 cup Cauli Puree
Method
- Steam basa for 6 minutes in microwave steamer
- Meanwhile add remaining ingredients to make sauce in skillet
- Plate cauli puree in ring mould on microwave serving plate and remove mould. Microwave for 1 minute.
- Add fish to plate.
- Top fish with 3/4 sauce on top.
- Place remaining 1/4 of sauce around the cauli puree. Place a tomato in middle of the ring.
