Fish Fillets In Tomato Cream Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 onion, peeled and chopped
• oil (for frying, or use butter)
• 14 ounces tomatoes, chopped (400 g. fresh tomatoes can also be used)
• 1/2 cup dry wine (125 ml)
• 2 tablespoons parsley, finely chopped
• 1/2 teaspoon black pepper, coarsely ground
• 1 teaspoon sugar
• 1 teaspoon salt (preferably a seasoning salt)
• 2 lbs fish fillets, any kind (1 kg, which is just over 2 lbs)
• 1 cup fresh cream (250 ml)

Recipe

• 1 fry onion in oil until soft.
• 2 stir in the tomatoes, wine, parsley, pepper, sugar and seasoning salt. (there are many seasoned salts: i like one we get, which has finely ground coriander, herbs and a touch of dried pepper flakes in it).
• 3 bring to a boil, stir, and add the fish fillets -- in batches if your saucepan is small. simmer the fish no longer than 7 minutes -- less if they are quite thin.
• 4 transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.
• 5 boil the sauce until reduced by half and thickened. (hard to guess how long it will take).
• 6 then stir in the cream, and again let it reduce over fairly high heat.
• 7 taste the sauce in case you want to add something extra, like grated nutmeg.
• 8 pour over the fish.
• 9 serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin) and a green salad.