FISH ON BAL­SAMIC-GLAZED TOMATO

Friday - - Recipe Cards -

bal­samic vine­gar. Turn the toma­toes over, con­tinue to cook and add the re­main­ing bal­samic vine­gar. Re­move from the pan and set aside. 2 To cook the had­dock, heat the olive oil in the same pan. Sea­son the had­dock fil­lets with salt and pep­per and place them skin side down in the pan. Let them cook for 2-3 min­utes then turn them over. Cook for an­other 2-3 min­utes or un­til the fish is opaque and flaky. 3 To serve, spoon a por­tion of the toma­toes on a plate and top with a fish fil­let. Gar­nish with co­rian­der and serve.

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