John Myers
Ingredients for 4 servings:
- 900 g fish fillet(s) (pollock, cod or redfish)
- e.g. lemon juice
- 3 m.-sized onion(s)
- 30 g butter
- 800 g beefsteak tomatoes
- 100 g green olives stuffed with garlic
- 125 g sweet cream
- 2 tbsp soy sauce
- 1 bunch of parsley
- Salt
- pepper, black
- possibly sugar if needed
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Wash the fish and pat dry. Drizzle with lemon juice. Season with salt and pepper, and cut into wider strips. Peel the onions, halve them, and slice them into strips. Melt the butter and sauté the onion strips until translucent or brown them. Peel and finely chop the tomatoes, if desired. Add them to the onions and simmer until creamy, stirring occasionally. Slice some of the olives and add them to the tomato sauce with the cream. Season with soy sauce, lemon juice, pepper, salt, and sugar, if desired. Place the fish pieces on top of the vegetables and simmer over medium heat for 8-10 minutes. Add the remaining olives and chopped parsley just before serving. This dish is delicious with boiled potatoes or rice, or even flatbread.
Facebook Comments