Amberjack steaks with fresh tomato and basil and potatoes

Ingredients

For 1 serving

• Amberjack160 g
• Tomatoes200 g
• Basil6 g
• Garlic1 clove
• Potatoes200 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: June – September

Method

1. Wash and peel the potatoes and cut them into chunks of about 3 cm; put them in cold water, bring to the boil, salt and cook for 15 minutes over medium heat, until tender to a fork. Drain.
2. Meanwhile wash the tomatoes, remove the stalks and cut them into dice of about 1 cm; put them in a bowl with the torn basil, the peeled and crushed garlic, half the oil and a pinch of salt, and leave to marinate.
3. Pat the amberjack steaks dry with kitchen paper and season with salt and pepper.
4. Heat the remaining oil in a non-stick pan over medium-high heat and cook the amberjack for 3 minutes per side, until golden outside and opaque but still juicy in the centre.
5. Remove the garlic from the tomatoes and serve the fish topped with the fresh tomato and its juices, with the potatoes alongside and a grind of black pepper.