By Eddy − On Friday, May 6, 2016, 7 years ago in
Seafood Recipes
4 out of 5 with 12 ratings
comments: 0 - views: 23020
| Preparation time | 10 min |
| Cooking Time | 40 min |
| Ready In | 50 min |
| Level of Difficulty | Easy |
| Servings | 2 |
Ingredients
2 fish fillets2 tbsp of olive oil1 onions, finely chopped2 cloves of garlic, finely chopped4 oz or ½ can tomatoes1 tsp of mustard14 oz of mushrooms, sliced½ cup of white wine⅓ cup of water1 fish stock cube1 bunch of cilantro, finely chopped2 tbsp of butterSat and pepper to taste
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Instructions
- Heat the water and dissolve the fish cube. Set fish stock aside. In a small pan, fry the onion and garlic in the olive oil. Add the tomatoes and cook for 10 minutes. Add the mustard, fish stock, white wine and mix. Add mushrooms and let cook 10 minutes. Pre-heat the oven at 375°F. Add the cilantro to the sauce, mix and remove from heat. Taste and if necessary season with salt and pepper.
- Grease a ovenproof dish with some olive oil and spread some sauce on the bottom of the dish. Lay the fish fillets on top and cover with remaining sauce. Pour the butter over the fish and place in the oven for about 20 minutes until fish is cooked and sauce thickens a bit.
Recipe & Photo Credit: Elizabeth Sousa, elizabethshomemaderecipes.blogspot.ca
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