Poached egg & fish

1. Lay out a sheet of greaseproof paper.
2. Slice the tomato and place in a circle.  Scatter with torn basil leaves.
3. Drizzle the tomatoes with balsamic vinegar and a little black pepper.
4. Lay the fish on top of the tomatoes and wrap up in a little parcel by scrunching the ends.
5. Bake for around 15 minutes at 200C.
6. To poach the eggs add a splash of white vinegar to a large pan of simmering water.  Crack in your egg and cook for around 4 minutes depending on how you like your eggs.
7. Serve the fish with a poached egg on top.

Recipe courtesy of www.vintagefolly.com