Fish with Rougaille De Tomate
3 tbsp olive oil
1 small red onion, finely chopped
2-3 garlic cloves, finely chopped
2 chillies, finely chopped
3 large tomatoes, cut into wedges
1 tspn freshly grated ginger
1 cup vegetable stock or water
a splash of soy sauce
freshly ground pepper
2 tbsp freshly chopped parley
fresh thyme
4 x 100 gm fish fillets
1 small red onion, finely chopped
2-3 garlic cloves, finely chopped
2 chillies, finely chopped
3 large tomatoes, cut into wedges
1 tspn freshly grated ginger
1 cup vegetable stock or water
a splash of soy sauce
freshly ground pepper
2 tbsp freshly chopped parley
fresh thyme
4 x 100 gm fish fillets
Heat oil in a non-stick pan and gently saut? onion, garlic, chillies, tomatoes and ginger. Add ½ cup stock, soy, seasonings, parsley and 1 tspn thyme leaves. Gently cook until tomatoes have collapsed, adding more stock if needed. Then lay fish on top of sauce, cover, turn heat down and gently simmer for 3-4 mins. Remove fish from pan and taste sauce for seasoning. To serve, spoon sauce on each plate, top with fish and a sprig of thyme.