Fish with cream of tomato and basil sauce

Recipe from: 1/27/1993 12:00:00 AM
Ingredients 12
Servings 4


  • salt, milled pepper and lemon juice to taste
  • 4
    fresh fish cutlets, such as yellowtail or steenbras
  • 1
    lemon, juice
  • salt and milled black pepper
  • 30
  • olive oil for frying
  • 2
    bunches spring onions, chopped
  • 3
    large, ripe tomatoes, peeled, seeded and chopped
  • 2
  • 200
    sour cream
  • 190
    torn fresh basil leaves


Wipe fish with a damp cloth. Sprinkle with lemon juice and season. Dot each cutlet with a little butter and grill for 3 to 5 minutes on each side, depending on thickness. SAUCE: Heat oil in a pan and sauté spring onions for 1 to 2 minutes and add tomatoes and sugar. Cook for a further 2 minutes and add sour cream. Just bring to boil and remove immediately from stove. Stir in basil and season to taste. Spoon a little sauce over each cutlet and serve with baby potatoes and salad or freshly steamed vegetables. TOTAL KILOJOULE COUNT: 9 390 kJ (2 245 Cal). A portion: 2 350 kJ (560 Cal).

Read more on: fish/seafood  |  grill

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