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Fish fillet on tomato butter

updated

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Ingredients for 4 servings:

  • 800 g fish fillet(s)
  • 4 tomatoes
  • 100 g cream
  • 80 g butter
  • 2 onions
  • salt and pepper
  • lemon juice
  • olive oil
  • wine, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Blanch the tomatoes, peel, deseed, and cut into small cubes. Wash the fish fillets, pat dry, season with salt, drizzle with a little lemon juice, toss in the cream, and fry in a nonstick pan with 50g butter for about 3-4 minutes on each side. Finely dice the onions and fry in a little olive oil, then add the diced tomatoes, season with salt and pepper, and deglaze with a dash of white wine (about 3-4 tbsp). Finally, add the remaining 30g of cold butter and stir into the sauce. Sprinkle with herbs, transfer to a plate, and place the fish fillets on top. TIP: Potato gratin is a great side dish.

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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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