• 500 g/1 lb mixed baby tomatoes (such as plum and

• cherry)

• 4 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 4 x 175 g/6 oz halibut fillets or steaks

• 1 bunch of green or purple basil

• sea salt and pepper

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Method:

1. Heat a griddle pan or nonstick frying pan. Put the whole tomatoes on the griddle and cook for about 6 minutes, rolling them around to cook all over.

2. Remove from the griddle, pour half the olive oil and balsamic vinegar over the tomatoes, season to taste with salt and pepper and keep warm.

3. Put the halibut fillets on the hot griddle pan and cook for about 4-6 minutes on each side, according to the thickness of the fish.

4. Add the basil leaves to the griddled tomato mix and place on 4 plates.

5. Arrange the fish on top, drizzle with the remaining olive oil and balsamic vinegar, season to taste with salt and pepper and serve.