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SERVES 4 Prepa­ra­tion time: 15 min Cook­ing time: 35- 40 min

15 ml ( 1 T) olive oil 1 onion, sliced into rings 2 gar­lic cloves, crushed 50 g tomato paste 1 can ( 410 g) cherry toma­toes 250 ml ( 1 c) cream 10 ml ( 2 t) corn­flour, mixed to a paste with 30 ml ( 2T) wa­ter 15- 30 ml ( 1- 2 T) sugar salt and freshly ground black pep­per 4 fish fil­lets 12 baby pota­toes, cooked


Heat the oven to 200 ° C 1 Heat the oil and fry the onion and gar­lic un­til fra­grant Add the tomato paste and stir- fry for a few more sec­onds 2 Add the cherry toma­toes, fol­lowed 10 g pars­ley, chopped by the cream and corn­flour Stir­ring con­tin­u­ously, heat un­til the mix­ture be­gins to thicken 3 Sea­son with the sugar, salt and pep­per to taste Set the sauce aside 4 Sea­son the fish with salt and pep­per and ar­range in an oven­proof dish 5 Place the pota- toes be­tween the fish fil­lets and pour over the sauce 6 Bake in the oven for 25- 30 min­utes or un­til the fish is done 7 To serve Sprin­kle pars­ley on top and serve with a Greek salad, if pre­ferred

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