Salsa Rossa Fish

1 punnet cherry tomatoes
1/2 onion chopped
white balsamic vinegar
1/2 teaspoon vegetable stock powder
1 teaspoon olive oil
3 cloves garlic chopped finely
2 fillets firm white fish
1/4 cup flour
2 cups mixed salad leaves
1 slice multigrain bread
salt
pepper

1. Chop the tomatoes into quarters and add to a hot frypan along with onion, chopped garlic and a small splash of olive oil;
2. Cook on moderate heat until all ingredients are soft, then add vegetable stock powder and a generous splash of vinegar;
3. Cook down until vinegar is reduced. Season to taste, then place to one side.
4. Cube the bread, then dry fry to make crutons;
5. Season the flour, then dredge the fish in it;
6. Heat olive oil in a pan, then cook the fish until done (flesh should flake easily);
7. Serve on a plate with the salad and your dressing of preference