Fish Fillets In Tomato Cream Sauce
- 1 onion, peeled and chopped
- oil (for frying, or use butter)
- 14 ounces tomatoes, chopped (400 g. Fresh tomatoes can also be used)
- 1/2 cup dry white wine (125 ml)
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon black pepper, coarsely ground
- 1 teaspoon sugar
- 1 teaspoon salt (preferably a seasoning salt)
- 2 lbs fish fillets, any kind (1 kg, which is just over 2 lbs)
- 1 cup fresh cream (250 ml)
- Fry onion in oil until soft.
- 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).
- 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.
- Transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.
- Boil the sauce until reduced by half and thickened. (Hard to guess how long it will take).
- Then stir in the cream, and again let it reduce over fairly high heat.
- Taste the sauce in case you want to add something extra, like grated nutmeg.
- Pour over the fish.
- Serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin) and a green salad.
onion, oil, tomatoes, white wine, parsley, black pepper, sugar, salt, fish, fresh cream
Taken from www.food.com/recipe/fish-fillets-in-tomato-cream-sauce-302073 (may not work)