Stunningly simple yet sophisticated dish, providing a burst of freshness with every bite - Chilean Sea Bass meets its match in a burst of fresh tomato flavor. Let's get cooking!

Ingredients

2 pcs Chilean Sea Bass Fillets
4 tomatoes
1 onion
1 garlic clove
1 shallot
4 basil leaves
4 coriander leaves
Salt and pepper

Directions

Peel and wash onion, shallots, and garlic then chop them.
Wash tomatoes, peel, seed, and crush.
Wash and chop basil and coriander.
Preheat the oven to 200°C (gas mark 7).
Combine the chopped vegetables and tomatoes in a saucepan.
Season and cook until all the water has evaporated.
At the end of cooking, add the basil and coriander, and season.
Place the fillets on a non-stick baking sheet.
Place in the oven and cook for 6 to 8 minutes (depending on thickness).
Coat 2 plates with tomato paste and arrange the cod on top.
Serve hot.