Redfish fillet with white wine sauce

Ingredients for 2 servings:

• 400 g redfish fillet(s)
• 1 small onion(s)
• 3 tbsp butter
• 100 ml white wine
• 150 g crème fraîche
• 4 tbsp tomato ketchup
• 1 tbsp parsley, chopped
• 1 tbsp lemon juice

Instructions

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

Rinse the redfish fillet under cold running water and pat dry. Drizzle with lemon juice and let stand for about 15 minutes. Pat dry again and sprinkle with salt. Peel and dice the onion. Melt 2 tablespoons of butter, sauté the diced onion until translucent, and add the redfish fillet with the white wine. Sauté the fish for about 10 minutes. Remove from the pan, arrange on a preheated platter, and keep warm. For the sauce, stir the crème fraîche and 3-4 tablespoons of tomato ketchup into the sautéing liquid and bring to a boil briefly. Season with salt, pepper, and sugar, pour over the fish, and sprinkle with chopped parsley. Serve with buttered potatoes or rice.