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Fish fillet in tomato sauce

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Ingredients for 4 servings:

  • 225 g rice
  • salt water
  • 2 tsp olive oil
  • 1 onion(s), diced
  • 2 clove(s) garlic, squeezed
  • 800 g tomatoes, chopped from the can
  • 1 tsp Italian herbs (frozen)
  • 2 tsp balsamic vinegar bianco
  • 600 g fish fillet(s) (pollock or pangasius fillets)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

WW suitable

Cook the rice in salted water as usual. Meanwhile, add the oil to a pan and sauté the onions and garlic for about 4 minutes. Add the tomatoes, herbs, and vinegar to the pan and bring to a boil. Then reduce the heat to low and simmer. Place the fish fillets in the tomato sauce, making sure they are somewhat covered. Cover and let stand for 5-10 minutes, until the fillets are cooked through. Serve the fish with the sauce and rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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