Ingredients:

• 4 pieces of Smart Choice Basa Fillet
For marination:
• 1 teaspoon cracked black pepper
• A pitch of sea salt
• 1/2 teaspoon olive oil
For sauce:
• 1 small onion, finely diced
• 3-4 cloves garlic, minced
• 1 fresh rosemary sprig
• 4 tablespoons butter
• 1/2 cup chicken broth
• 1 cup of cherry tomato, halved
• 1/2 lemon, juiced
• Salt and sugar, as per taste

做法：

1. 將巴沙魚柳解凍，清洗乾淨及完全抹乾水；用鹽、黑胡椒碎及橄欖油醃30分鐘；
2. 預熱焗爐220度攝氏；
3. 煮醬汁：
• 中火燒熱不黏底鍋，放入牛油煮溶；
• 加入蒜蓉及適量鹽；
• 再加入洋蔥碎及整支新鮮迷迭香，慢炒至洋蔥變透明；
4. 把魚放在醬汁上（不要重叠）中火煮1分鐘，反轉另一面續煮；
5. 加入雞湯及檸檬汁，試味可適量加入鹽及糖；加入已切半的車厘茄；
6. 把所有材料轉入焗盤，再用錫紙覆蓋，在錫紙上戳幾個小孔。放入預熱焗爐焗15分鐘，趁熱享用。

Instructions:

1. Clean and pat dry the basa fillets with a kitchen towel. Season them with salt, black paper and olive oil. Marinate for 30 minutes.
2. Preheat oven to 220 degrees Celsius.
3. Making the sauce:
• Heat a non-stick pan over medium heat. Add the butter and let it melt.
• Add the minced garlic to the butter and add a pinch of salt.
• Add the onion and rosemary sprig, sauté till translucent.
4. Place the marinated fish in single layer on the sautéed on the sauce. Turn the fish after a minute to cook the other side. Heat should be kept on medium.
5. Add the chicken stock and lemon juice. Adjust the salt and sugar level. Add the halved cherry tomatoes.
6. Transfer everything to an oven safe container. Cover it with foil, poke a few tiny holes on the foil paper. Bake for 15 minutes. Serve in hot.