175g of cherry tomatoes (around 16), halved
1 small garlic clove, peeled and finely grated or crushed
4 tbsp of extra-virgin olive oil
2 thick fish fillets, such as cod or haddock (each around 140g)
Fresh basil leaves, to serve
If the fish isn’t flaking easily when it’s had its standing time, pop it back into the microwave and cook for a little longer.
Stir in a generous pinch of dried chilli flakes at the same time as the garlic, if you like a fiery flavour.
Put the tomatoes into a wide-based, shallow microwaveable dish. Cover and cook on high for 1 minute (1000W) or 1 minute 10 seconds (800W).
Stir in the garlic, 2 tablespoons of the oil, a good pinch of salt and a few twists of ground black pepper. Place the fish fillets on top of the tomatoes, skin-side down and a little way apart. Drizzle with the remaining oil and season with a little more pepper.
Cover the dish and cook on high for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until just cooked – the exact timings will depend on the thickness of your fish.
Leave to stand for 5 minutes without uncovering – the fish will continue cooking. Top with fresh basil to serve.