Ingredients

Balsamic Tomatoes- Recipe 1

• 1kg quartered tomatoes
• 6 sprigs fresh thyme
• 6 sprigs fresh oregano
• 3 garlic cloves
• 2 tablespoons extra virgin oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons brown sugar
• Salt and pepper

Fish- Recipe 2

• 2 tablespoons extra virgin olive oil
• 4 x 150g firm white fish fillets from Festival Fish
• 1 quantity oven-roasted balsamic tomatoes (Recipe 1.)
• 1 clove of garlic
• 3 teaspoons Mexican chilli powder
• 1 small red chilli, finely chopped
• 2 tablespoons lime juice, plus lime halves to serve
• 1/4 cup chopped fresh coriander, plus extra sprigs to serve
• 1 tub Mexican quinoa salad or cooked rice

Method

Balsamic Tomatoes- Recipe 1
To make oven-roasted balsamic tomatoes: Preheat oven to 220C/200C fan-forced. Line a shallow roasting pan with baking paper. Place tomatoes in prepared pan, cut-side up. Top with fresh thyme, fresh oregano, garlic cloves, extra virgin oil, balsamic vinegar and brown sugar. Season well. Roast for 15 to 20 minutes or until just starting to soften. Turn oven off. Cool tomato in oven for 20 minutes. Transfer tomato, garlic and balsamic mixture to an airtight container. Refrigerate for up to 3 days.

Fish- Recipe 2

Heat 1/2 the oil in a large frying pan over medium-high heat. Cook fish for 2 to 3 minutes each side, or until golden brown and just cooked through. Transfer to a plate. Meanwhile, roughly chop balsamic tomatoes. Squeeze garlic from skins and chop.  Heat remaining oil in pan. Add garlic, chilli powder and fresh chilli. Cook, stirring, for 30 seconds or until fragrant. Add tomato mixture. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until mixture starts to boil. Reduce heat to low. Stir in lime juice and coriander. Return fish to pan. Cook for 1 minute or until fish is heated through.  Sprinkle fish with extra coriander. Serve with rice or Mexican quinoa salad (Herdsman product on the back wall) or salad leaves and lime halves.