Recipe

Fish with eschalot and tomato sauce

Perfect for a quick mid week meal, this crispy skinned fish is beautiful served up with a fresh and fragrant tomato and onion sauce and steamed potatoes.

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Fish with eschalot and tomato sauce
  • 4 130g john dory fillets
  • 1/4 cup (35g) plain flour, seasoned
  • 1 tablespoon rice bran oil
  • 1 large eschalot, finely chopped
  • 30 gram butter
  • 1/2 cup (125ml) dry white wine
  • 1 large tomato, peeled, seeded, diced
  • 2 tablespoon finely chopped parsley
  • steamed potatoes, to serve
  • green salad, to serve

Method

Fish with eschalot and tomato sauce
  • 1
    Pat fish dry with paper towel and dust with flour, shaking off any excess.
  • 2
    Heat oil in a large non-stick frying pan on medium. Add fish and cook 2 minutes each side, until tender and golden. Place on warm plates.
  • 3
    Add eschalot and butter to same pan and cook 1 minute, stirring, until softened. Add wine and bring to a simmer. Stir through tomato and parsley and cook for another 30 seconds, until heated through. Spoon sauce over fish and serve with potatoes and salad.

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