Halibut in Tomato Sauce
1.
Cut off the stalk of the tomato, make six marks with a knife from the beginning to the end, about 1/3 cm deep so that the skin is easy to tear after being scalded by water, then scald the skin with boiling water until the skin is lifted, tear off the skin, dig out the capsule, and cut Cut the onions and shallots into cubes, wash the parsley leaves and soak up the water, and chop them into fine pieces;
2.
Cut the fish into a rectangular shape and use the leftovers to make fish stock;
3.
Using a plate, mix the tomatoes, shallots, and onions, then spread them flat, and put the fish on the noodles
4.
Cut a piece of parchment paper to the size of a baking pan, spread butter and set aside;
5.
Sprinkle appropriate amount of salt and pepper on the dish, put 1/3 cup of white wine, about 2/3 cup of fish stock, cover the dish with parchment paper, put the dish in the pot and steam it for 3-5 minutes, then move it into the oven Bake for 5-8 minutes. If the fish is large or thick, extend the time to 325-350 degrees F. After baking, put the fish on another plate, cover with a lid to prevent it from getting cold, and strain the soup with the remaining vegetables. go with;
6.
Start the pan with butter, the temperature is not too high, put the remaining tomatoes, onions and chopped shallots into the pan, sauté some water, add about 2 tablespoons of tomato sauce, add salt, appropriate amount of sugar and pepper to taste. Add a little water starch and stir into a sauce with a hand-stirring stick. When serving, pour the sauce on the fish pieces and sprinkle with chopped parsley. Fish stock method
Tips:
Experience:
1. Frozen fish is thinner. Steam it on high heat for 3-4 minutes and bake it at 325 degrees F for 5 minutes.
2. The oil temperature should not be too high when starting the pan with butter;
3. The sauce based on fresh tomatoes is particularly delicious, and it can be used not only on fish, but also in shrimp.
Thank you! !
