Time
20 Minutes
Difficulty
Ingredients
For 4 people 
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) Olive oil
- 2 tablespoon(s) Caster sugar
- 2 tablespoon(s) balsamic vinegar
- 4 cup(s) balsamic vinegar
- 100 grams Greek style feta cheese, sliced into 2cm cubes
- 1 pinch(es) Cracked pepper and sea salt for seasoning
- 200 grams baby roma tomatoes
- 4 200g rockling fillets
- 100 grams punnet Flowerdale Farm Snow Pea Shoots
Featured Chef's Recipe
Method
- To make balsamic reduction, heat balsamic vinegar and sugar over a moderate heat and simmer for approximately 20 minutes, or until sauce has reduced to a quarter of its original quantity.
- Take care not to allow the mixture to burn. Remove from heat and set aside. In the mean time, half the baby roma tomatoes and place in a small roasting dish or tray.
- Sprinkle generously with olive oil and season with sea salt and freshly cracked pepper.
- Bake in a moderate oven for 15 minutes, or until tomatoes are coloured but still firm.
- Gently toss roasted roma tomatoes, Flowerdale Farm Snowpea Shoots and fetta with 2 tablespoons of balsamic vinegar.
- Season with sea flakes and freshly cracked pepper.
- Heat oil in a large frying pan over high heat. Season fish fillets generously and place on a hot pan, cooking fillets on a moderate heat for 2-3 minutes each side, until lightly golden.
- Place one fillet on each plate, topping with the fetta, tomato and snowpea shoot salad and drizzle with balsamic reduction. Serve immediately.
