Fishfilletsintomatocreamsauce Recipes

FISH FILLETS IN TOMATO CREAM SAUCE

Steps:

• Fry onion in oil until soft.
• 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).
• 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.
• Transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.
• Boil the sauce until reduced by half and thickened. (Hard to guess how long it will take).
• Then stir in the cream, and again let it reduce over fairly high heat.
• Taste the sauce in case you want to add something extra, like grated nutmeg.
• Pour over the fish.
• Serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin) and a green salad.

TORTELLINI ROSé (TORTELLINI WITH TOMATO CREAM SAUCE)

Steps:

• If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
• Stir in cream, and remove from heat.
• Toss pasta in sauce until evenly coated.
• Sprinkle with cheese, to garnish.

BAKED FISH IN TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Oil a baking pan.
• Season fish with salt and pepper and arrange in baking pan.
• Combine tomato sauce, wine and oregano and pour over fish.
• Cover with foil and bake 10-15 or until fillet centers turn opaque.
• Squeeze 1/2 lemon over the fish.
• Slice the other half into 4 wedges and serve with the fillets.