Number of People
Cost
Difficulty
Prep time
Cook time
#weeknightdinner #healthy #ingenio #cookware #quickandeasy #everydaygourmet
This recipe is created in partnership with Everyday Gourmet.
1. Preheat the oven to 180°C.
2. For the sauce, place the shallots, vinegar and wine in a saucepan over medium heat and simmer for 4-5 minutes until reduced by two-thirds. Stir in the cream and bring to a simmer. Turn the heat down to low and, little by little, start whisking in the cold butter, a few cubes at a time. Keep whisking until all the butter is incorporated and the sauce is thick and glossy. Season the sauce with salt. Keep warm.
3. For the fish, heat a non-stick frypan over a medium heat. Oil the fish fillets with a little oil and season with salt. Cook skin side down for 2-3 minutes, until crisp. Turn fish and place in the oven for another 3-4 minutes or until cooked to your liking.
4. Just before serving add ¾ of the fresh tomato to the sauce and stir. Spoon sauce on plates on the base and add fish, skin side up. Garnish with extra tomato and a sprinkle of chives.
Tips: Sprinkle some salt on the fish skin before pan-frying to make it extra crispy.