Fish in tangy tomato sauce

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 9
Servings 4
Time 10

Ingredients

  • 10
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 410
    g
    can tomato and onion mix
  • 5
    ml
    Worcestershire sauce
  • 15
    ml
    soy sauce
  • 25
    ml
    freshly chopped basil
  • 15
    ml
    tomato purée
  • 15
    ml
    fresh lemon juice
  • 4
    skinless fish fillets
 

Method

12
 
Heat the oil in a saucepan.
Add the garlic and stir for 30 seconds.
Add the tomato and onion mix, Worcestershire sauce, soy sauce, herbs, tomato purée and lemon juice.
Season with salt and freshly ground black pepper to taste.
Bring to the boil, then reduce the heat and simmer, uncovered, for five minutes until slightly thickened.
Place the fish fillets in the pan, cover and cook gently for a further five minutes until cooked through.
Serve with potatoes or noodles.
 

Read more on: fish/seafood
 

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