Tomato sauce, heat oil in a large frying pan over medium heat. 500 gm vine-ripened tomatoes, core removed, coarsely chopped. Uncover, add tomato, garlic and basil, stir occasionally until tomato is tender and thickened (8-10 minutes)
Dip the fillets in the sauce, coating them well on both sides. Certainly I felt a distinct lack of enthusiasm about making the dish - in fact just days before I had said to someone, "I want an interesting fish dish - I'm so over "fish in tomato-based sauces" recipes"
I can never be bothered blanching and peeling tomatoes so, other than the cherry tomatoes which go straight in, I use a grater to get all the tomato pulp and flesh and simply throw away the skin that is left in my hands left