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Redfish fillet in tomato and herb sauce

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Ingredients for 4 servings:

  • 800 g redfish fillet(s)
  • lemon juice
  • Salt
  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 1 pack of tomatoes, pureed with herbs (370g)
  • 1 tbsp capers
  • Basil, chopped
  • pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the fish fillet under cold water and pat dry. Then cut into pieces, drizzle with lemon juice, season with salt, and set aside. Peel the onion and garlic clove. Dice the onion and finely chop the garlic. Heat oil in a pan. Sauté the onion and garlic. Add the fish fillet, the passata, capers, and basil, and cook covered over medium heat for about 7-10 minutes. Finally, season generously with pepper to taste.

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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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