Ingredients:

• Fish (I used a snapper; you could use red mullet, trout, sea bream or sea bass)
• Onion
• Carrot (Peeled and slice into 1/2 cm thick)
• Spring onions/green onions (chopped)
• Garlic (3 cloves) (thinly sliced)
• Cherry tomatoes on the vine (200 gms/ 7 oz)
• Red chilies (2-4)
• Parsley
• White wine (150 ml)
• Lemon
• Olive oil
• Mint Leaves

Directions:

• In a large pan, heat some olive oil and then add the chopped onion and carrots. Cook it for 5 minutes.
• Follow it with the tomatoes, garlic and chilies and keep tossing it.
• Make sure to get the fish cleaned really well; scaled, gutted and gills removed. And slightly score on both sides of the fish.
• Stuff half of the herbs (mint & parsley) into the cavities of the fish. Place the fish on top of the veggies.
• Add wine to the pan and let it reduce down to half. Add 300 ml of water to the pan and cover it and cook it for 10 minutes on high heat.
• Chop the remaining herbs and spring onions and place it in a bowl and add lemon zest to it and mix it well. Then add the herbs into the pan and cook it for a minute or two.
• Uncover the fish and baste with its juices for 1 minute. To check the fish is cooked, go to the thickest part up near the head – if the flesh flakes easily away from the bone, it’s done.
• Taste the sauce and add lemon juice to taste.
• Remove the fish to a plate and spoon in the sauce and the veggies. Add a drizzle of olive oil and serve it with bread (I used ciabatta with roasted garlic).