Name: Fish with eschalot and tomato sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

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

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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Ingredients

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