Preheat griddle pan. Score the skin of the betki.
Use half the oil to mix with the betki & griddle both sides for 2-3 minutes.
Rotate fish through 90 degree C (to create the checkerboard effect) and cook for a further 2-3 minutes.
Whilst cooking, preheat a second saucepan/frying pan.
Turn the fish onto other side and repeat as step 3.
Heat the remaining oil in second pan, add the onion and cook until softens.
Add the tomato and saute for further 2-3 minutes.
Add a dash of balsamic vinegar.
Season with salt and pepper to taste.
Serve the betki on the bed of tomato sauce accompanied with crispy, mixed salad.
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