Provencal-style fish

2 white fish fillets (snapper, cod, barramundi, or sea bass)

• ghee/or olive oil

• 2 garlic cloves, thinly sliced

• 2 shallot, finely chopped

• 1 sprig rosemary

• 1/2 cup organic tomato passata

• Maldon sea salt & black pepper, to taste

• boiled potatoes, cut into halves

• Fresh basil or parsley, for garnish

• olive oil, for finishing

• Sheep’s milk Parmesan or dairy-free feta, for crumbling (optional)

• lemon, for squeezing on top

Instructions

1. Pan-Sear the Fish
   Pat the fish fillets dry and season with Maldon sea salt and black pepper.
   Heat ghee and olive oil in a pan over medium-high heat.
   Place the fillets skin-side down and cook for 3-4 minutes, until golden.
   Flip and cook for another 2 minutes, then transfer to a plate.

2. Prepare the Sauce
   In the same pan, lower the heat and add ghee, garlic, shallots, and rosemary.
   Sauté until fragrant (about 1-2 minutes).
   Pour in the passata, stir well, and let simmer for 3-5 minutes until slightly thickened.

3. Assemble & Serve
   Return the fish fillets to the pan, spoon some sauce over them, and let cook for 1 more minute.
   Plate with boiled potatoes on the side.
   Drizzle with extra virgin olive oil, sprinkle with basil or parsley, and crumble sheep’s milk Parmesan or dairy-free feta on top.
   Finish with a squeeze of lemon and serve immediately.