Recipe by Joel Bennetts
1 side of murray code de boned (roughly 400g)
3 punnets of mini cherry tomatoes
2 cloves of garlic finely sliced
1 large eshcalot finely sliced
1 red birdseye chilli
Lots of olive oil
Plenty of black pepper
Preheat your oven to 180c and line a flat baking tray with parchment paper.
In a sauce pan, heat the olive oil and add garlic, eschalots and chilli. Cook for 10 minutes on a low heat until they become fragrant then season well with salt & pepper.
Add the cherry tomatoes and cook on low until they begin to break open and a sauce is created.
Once you are happy with the sauce remove from the heat and set aside.
Place the fish onto the tray skin side up, & brush lightly with olive oil and sprinkle with salt flakes.
Cook for about 20 mins and allow to rest.
Remove fish from the oven and carefully place onto a Mud Australia Fish Platter and surround with your cherry tomato sauce.
Finish with some lashings of quality olive oil. Please enjoy!