Fish Fillets in Tomato Cream Sauce
Per serving
Don't know what to do with white fish? Try this recipe! I'm a great believer in cream, booze and butter for good cooking. Just ask the French! This is one of the recipes I developed years ago for a weekly food column in a Sunday paper. I've just discovered the stack of cuttings in a file, and I intend posting the most appropriate to Zaar -- a good place, I hope, to save them.
Ingredients
4 serv.- onion, peeled and chopped↗1
- oil (for frying, or use butter)
- ounces tomatoes, chopped (400 g. Fresh tomatoes can also be used)↗14 ounces
400 g. Fresh tomatoes can also be used
- cup dry white wine (125 ml)↗1⁄2 cup
125 ml
- tablespoons parsley, finely chopped↗2 tablespoons
- teaspoon black pepper, coarsely ground↗1⁄2 teaspoon
- teaspoon sugar↗1 teaspoon
- teaspoon salt (preferably a seasoning salt)↗1 teaspoon
- lbs fish fillets, any kind (1 kg, which is just over 2 lbs)2 lbs
1 kg, which is just over 2 lbs
- cup fresh cream (250 ml)↗1 cup
250 ml
Step-by-step instructions
- 1
Fry onion in oil until soft.
- 2
Stir in the tomatoes, wine, parsley, pepper, sugar and seasoning salt. (There are many seasoned salts: I like one we get, which has finely ground coriander, herbs and a touch of dried pepper flakes in it).
- 3
Bring to a boil, stir, and add the fish fillets -- in batches if your saucepan is small. Simmer the fish no longer than 7 minutes -- less if they are quite thin.
- 4
Transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.
- 5
Boil the sauce until reduced by half and thickened. (Hard to guess how long it will take).
- 6
Then stir in the cream, and again let it reduce over fairly high heat.
- 7
Taste the sauce in case you want to add something extra, like grated nutmeg.
- 8
Pour over the fish.
- 9
Serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin) and a green salad.
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