Interestingly enough, even though you use cream in this dish, it is quite a lo-cal dish.
And considering how few ingredients. Very tasty
2 tablespoons water
1 onion finely sliced
2 tablespoons olive oil
5 med tomatoes chopped
Sea salt and freshly ground black pepper
150 gms snapper of any other white fish per person
100 mls white wine.
S & P
150 mls cream
Optional-Cornflour mixed in a little water
Optional-Tabasco a dash
Chives, finely chopped
Season fish both sides with sea salt and freshly ground black pepper
Add water to a hot pan and throw in onions
This gets them started, without browning
Let simmer away a minutes or two then add olive oil
Season
Add chopped tomatoes
Season and let simmer about 15 minutes
The sauce should have reduced till nice and thick set aside.
Meanwhile add to another hot pan, the wine, bring to boil
Place fish filets into wine
Cover and simmer about 5 minutes till fish is opaque.
On a warm platter add tomato saucePlace fish filets on top
Cover with foil to keep warm
Now make cream sauce, this will take about 3 minutes.
To the wine reduction in the pan
Add the cream
Bring to the boil and boil away till it is reduced.
Taste for seasoning and adjust if necessary
Add Tabasco, if you need it.
If the sauce is not thick enough you can add a little of the cornflour mix and simmer for another minute.
Pour over fish
Thrown chopped chives over the top
We served this with boiled little potatoes and a lovely chopped salad made by my friend JT.This added some fabulous crunch to the meal.
Use your own quantities.
Chopped Salad.
Finely chop
Red pepper
Red onion
Celery
Tiny florets of broccoli
Roasted peanuts
Baby carrots
Salad leaves, just a handful
Avocado
Add salt and freshly ground black pepper
Mayonnaise
Put all ingredients onto a platter
Toss with Mayo and serve
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