Crispy Fish Fillets with Garlic and Chive Aioli, Roast Tomato and Rocket Salad

• 4 roma tomatoes, cut into 4 lengthways
• olive oil spray
• salt and freshly ground black pepper, to taste
• 1/2 cup KRAFT Creamy Egg Mayonnaise with Omega 3
• 1 tablespoon finely snipped chives
• 1 clove garlic, crushed
• 80 g baby rocket leaves
• 1/2 cup chopped basil
• 4 pieces I&J Light and Crispy Original Fish, cooked as per packet directions

1. PLACE the tomatoes on a baking tray, spray with oil, season and bake in a hot oven 200oC for 20-25 minutes or until crisp around the edges.
2. Cool slightly.
3. COMBINE the mayonnaise, chives and garlic.
4. Set aside.
5. TOSS together the rocket and basil and divide between serving plates, then top with the tomatoes.
6. Place the fish onto the plates and serve with a dollop of Garlic and Chive Aioli.
7. Serve immediately.

roma tomatoes, olive oil spray, salt, egg mayonnaise, chives, clove garlic, baby rocket, basil, packet

Taken from www.kraftrecipes.com/recipes/crispy-fish-fillets-garlic-chive-aioli-roast-tomato-rocket-salad-123760.aspx (may not work)