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1
Pre-heat the oven to 200 deg Celsius.
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2
Lay a sheet of baking paper on a baking tray and grease it lightly with olive oil. Lay the whole fish fillet on the baking sheet and rub the fish generously with the rest of the olive oil.
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3
Season with salt and pepper. I like to use Masterfoods Garlic Pepper whenever a recipe calls for salt and pepper.
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4
Place the fish in an oven pre-heated to 200 deg Celsius for 15-20 minutes until fish is cooked. Do not overcook the fish. The standard, fan-forced or grill functions of the oven may be used.
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5
While the fish is cooking, lightly peel a piece of cucumber. About 150g large. Leave some skin on for a prettier appearance. Cut the cucumber into strips and trim off the seeds. Retain the crunchy parts. Dice the cucumber strips. Set aside the cucumber dices in a bowl.
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6
Use only sun-dried tomatoes that are soaked in oil. Remove the tomatoes from the jar and drain the excess oil. Cut the tomatoes into small pieces. Add the tomatoes to the cucumber.
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7
Stack 5 leaves of mint or basil together. Roll up the stack of leaves. Using a pair of kitchen scissors, cut the herbs into fine strips. Add them to the tomato mixture.
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8
Add salt and pepper to taste, 1/2 teaspoon of sugar, 1 teaspoon of extra virgin olive oil, 1/2 teaspoon of balsamic vinegar and 1 teaspoon of toasted sesame seeds. Stir the tomato relish mixture well to combine.
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9
Remove the fish from the oven. Cut into servicing portions and place the relish on the top of the each fish fillet.
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10
Garnish with sprigs of mint or basil.
