Salmon Steaks with Tomato and Basil

[Fish and Shellfish]

4 x 170g/6oz salmon steaks

sunflower oil

10 tomatoes, roughly chopped

1 onion, chopped

2 tablespoons water

2 tablespoons chopped fresh basil

55g/2oz pinenuts

5 spring onions, chopped

1. Wipe the fish steaks. Cut 4 circles of foil, each large enough to wrap a salmon steak. Brush with oil. Put a steak on each circle of foil. Preheat oven to 180°C/350°F/Gas mark 4.

2. Put the tomatoes into a large pan with the onion and water. Cook on a low heat until quite a lot of liquid seeps from the tomatoes. Increase heat and simmer for 15 minutes.

3. Liquidize, then sieve into a clean pan. Reduce to a thick consistency. Remove from the heat and cool slightly, then add basil.

4. Divide mixture between fish, wrap in foil and bake for 15-20 minutes.

5. Meanwhile cook pinenuts in a little oil, making sure they don't burn.

6. Just before serving open the parcels slightly and sprinkle with pinenuts then the spring onions.