Pollock with tomato and basil sauce with crushed garlic and rosemary potatoes.

This is what my mum decided she wanted to eat tonight after finally convincing her to eat some fish, not sure what she has against it seeing as she'll always eat fish and chips, but she asked me to make something flavoursome to mask the fish taste (I know right, what's the point?). So I decided on a tomato and basil sauce made entirely from scratch (no canned tomatoes or dried herbs here!) I used Pollock again because it's cheap and tasty and I like to think I'm helping the poor little cod from being overfished. You can use any fish you like for this though really, but just to be on the safe side, I'd probably stick with white fish. I served this dish with a spinach side salad and a balsamic glaze dressing.

INGREDIENTS:
FOR THE SAUCE

1 punnet cherry tomatoes
1 medium white onion
4 cloves garlic
2 tablespoons tomato purée
1 handful fresh basil leaves
1 dessert spoon of fresh thyme
1 teaspoon sugar 
1 teaspoon cayenne pepper
Salt and Pepper to taste

- In a roasting tin, place the punnet of cherry tomatoes, half the basil leaves and drizzle with olive oil. Place under a grill or roast in the oven until soft and juicy.
- In a food processor or by hand, finely chop the onion and garlic. If using a food processor, add the tomatoes and basil to the food processor and pulse until smooth. If not, mash the tomatoes with the back of a fork until smooth and add to the onion and garlic mixture.
- Transfer the ingredients to a pan and add a small amount of water, the rest of the basil leaves, tomato purée, thyme, sugar, cayenne pepper and salt and pepper and simmer for 10 minutes until done. Pour over cooked Pollock to serve.

CRUSHED GARLIC AND ROSEMARY POTATOES:

New potatoes
Garlic butter 
Fresh Rosemary

- Boil the new potatoes until cooked.
- Transfer to a roasting tin and crush with the back of a fork. You do not want to mash the potatoes, just break them up a little and maybe leave some whole. 
- Dab garlic butter over the potatoes. You can use shop bought garlic butter or make your own by mincing some garlic and cooking it into some butter by melting in the microwave.
- Sprinkle some fresh rosemary on top of the potatoes and place under a grill until lightly crispy.