Fish in Tomato and Basil Cream Sauce
Heating time: +-35 minutesDownload PDF
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 10.00 | pc | Skinned white fish fillets (150g) |
| Olive oil as required | ||
| Salt and pepper as required | ||
| 300.00 | g | Onions |
| 15.00 | ml | Garlic |
| 850.00 | g | KNORR Tomato Pronto 6 x 2kg |
| 1.00 | ml | Salt |
| 15.00 | ml | Sugar |
| 20.00 | ml | Tomato paste |
| 125.00 | ml | Wine, white |
| 150.00 | ml | Basil, fresh |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 20.00 | ml | Maizena |
| Grated Parmesan Cheese |
Preparation
1. Brush the fillets lightly with oil, place in a baking dish, season and bake at 180ºC until cooked.
Sauce
1. Heat an extra 30ml olive oil in a frying pan, lightly sauté the onion and garlic, add the tomatoes, salt, sugar, tomato paste, wine and parsley.
2. Simmer over a low heat for 20 minutes, stirring occasionally,
3. Remove from the heat, then add the basil, MEADOWLAND Classique and maizena. Puree in a blender.
5. Pour sauce over the fish, sprinkle with parmesan and return to the oven until bubbling and the cheese has melted.
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