Tomato and Turmeric Basa

This dish is rich in flavour and has a Mediterranean touch. I used to make this as a soup with different kinds of seafood, but each time I made it, it would get thicker and thicker. Now I like it with the sauce reduced, and a nice piece of fish on top! I love using fresh herbs. In July/August, `Dill` is plentiful in the garden so I use it with everything, even my scrambled eggs!

Fish:

4 Basa fillets, skinned and boned

Celery Salt, enough to sprinkle over fish

Fresh dill and parsley, 3 or 4 sprigs

Salt and pepper

½ Lemon

Olive oil

Cut fish in half across to separate the tail end from the thick body. Set aside the tail end. Coat the thick half in celery salt, chopped dill and parsley and salt and pepper. Fry in oil in a frying pan and squeeze lemon over the top. Turn after 2-3 mins. Cook on a medium-low heat until cooked through. Set aside.

Sauce:

1 onion, chopped

2 cloves of garlic, or 2 tsps minced garlic

1 can of whole tomatoes

1 tsp chicken stock powder

3-4 sprigs dill, parsley and thyme each

1 tbsp turmeric powder

Salt and pepper

Olive oil

Heat 1 tbsp of olive oil and fry onions in a heavy based pan.  Add 2 heaped tsps of garlic and stir. Once the fragrance is released, add the can of tomatoes, chicken stock, chopped fresh dill, parsley and thyme. Crush tomatoes with the end of the wooden spoon to break them up. Add ½ cup water and turmeric powder. Season with salt and pepper. Chop the tail end of the fish (from above) into small pieces. Add fish and reduce heat to low. Simmer until reduced to a runny sauce.

Pour into a bowl, then, place the cooked seasoned fish on top.