Uploaded May 2016 | Updated September 2026, 18 hours ago
I found a fish recipe on line that gets 5 stars. It looks so rich, creamy, and delish that I have to try it. I need to pick up some fish though. Let’s see what’s available at our local fish market. Unfortunately, a cold front moved in. But we must forge ahead. See the recipe and music credits below:
Recipe for Fish Fillets in Tomato Cream Sauce
The recipe is from this site: food.com/recipe/fish-fillets-in-tomato-cream-sauce-302073
INGREDIENTS
1 onion, peeled and chopped
oil (for frying, or use butter
14 ounces tomatoes, chopped (400 g. Fresh tomatoes can also be used)
½ cup dry white wine (125 ml)
2 tablespoons parsley, finely chopped
½ teaspoon black pepper, coarsely ground
1 teaspoon sugar (or substitute)
1 teaspoon salt (preferably a seasoning salt)
1¼ to 2 LB fish fillets, any kind
1 cup fresh cream
DIRECTIONS
1. Fry onion in oil until soft.
2. Stir in the tomatoes, wine, parsley, pepper, sugar and seasoning salt.
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.
Music is “Dear John” purchased from audioblock.com.
I found a fish recipe on line that gets 5 stars. It looks so rich, creamy, and delish that I have to try it. I need to pick up some fish though. Let’s see what’s available at our local fish market. Unfortunately, a cold front moved in. But we must forge ahead. See the recipe and music credits below:
Recipe for Fish Fillets in Tomato Cream Sauce
The recipe is from this site: food.com/recipe/fish-fillets-in-tomato-cream-sauce-302073
INGREDIENTS
1 onion, peeled and chopped
oil (for frying, or use butter
14 ounces tomatoes, chopped (400 g. Fresh tomatoes can also be used)
½ cup dry white wine (125 ml)
2 tablespoons parsley, finely chopped
½ teaspoon black pepper, coarsely ground
1 teaspoon sugar (or substitute)
1 teaspoon salt (preferably a seasoning salt)
1¼ to 2 LB fish fillets, any kind
1 cup fresh cream
DIRECTIONS
1. Fry onion in oil until soft.
2. Stir in the tomatoes, wine, parsley, pepper, sugar and seasoning salt.
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.
Music is “Dear John” purchased from audioblock.com.
