The photograph of this dish does not do it justice. I was forced to cook this with whole sole as opened my packet of fish expecting to find find the requested fillets and was disappointed. I made an attempt to fillet them myself but gave up. I cooked the whole fish for 20 minutes. However, this is a really easy and tasty way of cooking fillets of white fish such as bream or bass. Sole is a suggested alternative but I won't use sole again - it needs something less delicate. The sauce is delicious with both sweetness and tartness from the tomato and lemon. Sieving the sauce was a fiddle but worth doing. The crème fraîche (I only added tablespoon or so) was a lovely addition. My repertoire of fish dishes is quite small so this will be a welcome addition.
Sue
Serves 4.
4 fillets of sea-bream
salt, milled pepper
juice of half a lemon
55g (2 oz) butter
1 shallot, finely chopped
225g (8 oz) tomatoes, peeled and chopped
1 tablespoon chopped parsley
1 wineglass dry white wine
150 mil (1/4 pt) crème fraîche or soured cream
a little extra chopped parsley
Rinse the fish in cold water and dry on kitchen paper. Place on a plate, season with salt and pepper and sprinkle with lemon juice.
Melt the butter in a wide pan and soften the shallot in it. Then add the tomatoes and parsley. Place the fish on top and pour in the wine. Cover with a buttered paper and cook on the hob or in a moderate oven (Mark 4, 180 degrees, 350 fahrenheit) for 7-9 minutes until the fish is cooked.
Transfer the fish to a hot serving dish. Sieve the sauce, pushing the vegetables through, and reduce over high heat until thick and syrupy. Stir in the cream and bring back to heat.
Spoon the sauce over the fish and sprinkle with chopped parsley.
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