Get creative in the kitchen
Flathead with cherry tomato sauce
1 1/2 tablespoons olive oil
2 garlic cloves, thinly sliced
500g cherry tomatoes, halved
2 tablespoons balsamic vinegar
1 tablespoon shredded basil leaves
750g skinless flathead fillets
2 cups rocket leaves
Heat 2 teaspoons oil in a pan over medium heat. Cook garlic, stirring, for 1-2 minutes until softened. Add tomatoes and balsamic, season, then cover and cook over low heat for 3-4 minutes until tomatoes soften but hold their shape. Remove pan from heat, then stir in basil.
Meanwhile, season fish. Heat remaining 1 tablespoon oil in a frypan over medium-high heat. Cook fish for 2 minutes each side or until golden and cooked through. Divide fish among plates, top with sauce and serve with rocket leaves.