Mediterranean Fish With Cannellini Bean Mash

Boil a kettle

Peel and finely chop the brown onion[s]

Peel and finely chop (or grate) the garlic

Chop the cherry tomatoes in half

Heat a wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 5-6 min or until softened

Meanwhile, dissolve 1/2 [1] vegetable stock cube in 150ml [250ml] boiled water 

Once softened, add half the chopped garlic and tomato paste and cook for 1-2 min or until fragrant

Once fragrant, add the chopped cherry tomatoes, vegetable stock and balsamic vinegar and cook, covered, for 5-6 min or until the cherry tomatoes are starting to break down 

Once the cherry tomatoes are starting to break down, add the basa fillets to the pan

Season the basa fillets with a grind of black pepper

Cook, covered, for a further 6-8 min or until the fish is cooked through

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, drain and rinse the cannellini beans

Heat a medium-sized pot over a medium heat with 1 tbsp [2 tbsp] olive oil

Once hot, add the remaining chopped garlic and the drained cannellini beans and cook for 1-2 min or until warmed through and fragrant 

Once warmed through, mash until smooth and season with a generous pinch of salt

Chop the basil finely, including the stalks