Sea Bass a la Grecque

Ingredients:

800g sea bass fillet, cut into steaks
60g flour
2 tbsp olive oil
1 small onion, minced
4 cloves garlic, finely chopped
750g tomatoes, chopped
60ml lemon juice
2 bay leaves
1 tsp dried rosemary
1 tsp dried oregano
1/2 tsp ground coriander seeds
salt and black pepper to season

Method:

Lightly season the fish with salt and pepper then coat with flour. Heat the oil in a frying pan, add the fish pieces and cook until the flesh is just lightly browned (about 1 min per side). Transfer to a plate and set aside.

Add the onion and garlic to the pan and fry until they just begin to soften. Then add the tomatoes, lemon juice, bay leaves, rosemary, oregano and coriander. Season and cook over a high heat, stirring frequently, for about 4 minutes. Add the fish pieces back into the pan, making sure they are pressed down into the tomato mixture. Cover the pan with a lid and reduce the heat to medium. Continue cooking until the fish flakes easily with a knife (about 10 minutes).

Discard the bay leaves and transfer the fish to warmed serving plates. Spoon the tomato mixture over the top and serve with rice or pasta.