Fish with tomatoes and lemon

Recipe from: 2/1/2003 12:00:00 AM
Ingredients 12
Servings 4
Time 40

Ingredients

  • 4
    x 180 g thick slices of filleted firm fish, such as kingklip, Cape Salmon or yellowtail
  • 1
    lemon, juice
  • 30
    ml
    olive oil
  • 2
    onions, peeled and sliced
  • 2
    cloves garlic, finely chopped
  • 30
    ml
    parsley, chopped
  • 30
    ml
    mint, chopped
  • 4
    large ripe tomatoes, peeled and chopped
  • 125
    ml
    white wine
  • 2
    plum tomatoes, peeled and finely sliced
  • 1
    lemon, finely sliced
  • fennel leaves to garnish
 

Method

30
 
Place the fish in a lightly oiled ovenproof dish.
Sprinkle with lemon juice and season to taste with sea salt and freshly ground black pepper.
Marinate in the refrigerator for 30 minutes.
Heat the olive oil in a frying pan and sauté the onion, garlic, parsley and mint over a medium heat until the onions are translucent.
Add the tomatoes and 125 ml water.
Simmer for 20 minutes, stirring occasionally.
Stir in the wine and pour the sauce over the fish.
Top each fillet with overlapping slices of tomato and lemon.
Top each fillet with overlapping slices of tomato and lemon.
Drizzle with a little olive oil and bake in a preheated 180 °C oven for 7 to 10 minutes until the fish is cooked.
Serve hot or at room temperature, garnished with fennel.
 

Read more on: fish/seafood  |  bake  |  sauté
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.