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Fry 2 cloves of chopped garlic in olive oil over a medium heat for 2 minutes. Add I large can of chopped tomatoes, 1 tsp of balsamic vinegar and chopped basil and simmer until reduced by half.
Add broccoli florets on top, season and simmer over a low heat for about 10 minutes or until the broccoli is tender but remains vibrant green.
Pour into a serving dish ensuring the broccoli is coated with the tomato sauce – serve piping hot with the fish of your choice.
