Fish Fillets with Curry-Tomatosauce

We all have to diet every now and then. It helps to have happy, busy lives and to get some exercise. Believing in the healthy body’s wisdom, that you want is what you need, we seek variety and practice moderation, eat less and enjoy it more than when we were younger. I find that fish is the best type of food for dieting and, lucky me, I live in a little fishing village. We eats lots of fish in the summer and really don’t feel the need for hot, heavy dishes. This one is one of my favorite dishes. It has only 178 calories,

Fish Fillets with Curry-tomatsauce

Serves 4

Curry-tomatosauce:

1 tbs. olive oil

2 cloves garlic, finely chopped

1 can of tomatoes

salt and pepper

2 tsp. tomatopure

1 tbs. parsley, fint hakket

Fish:

4 fish fillets (all kinds of flad fish can be used) 4½ oz./125 grams each

1 small onion

1 clove garlic

salt and pepper

6 tbsp. fish bouillon

Preheat oven to 425°F/220°C.

To make sauce, heat oil in a large casserole and cook garlic 30 seconds. Sprinkle curry over and cook 30 seconds. Add tomatoes, salt and pepper and let simmer 10 minutes. Add tomat pure and blend in a food processor or blender. Pour back into casserole and set aside.

To make fish, bush a pan with oil. Place onions and garlic on the bottom of the pan. Fold fish fillets and place them in the pan, sprinkle salt and pepper over. Pour fish bouillon into the pan and cover with aluminium folie. Bake fillets until they are fast, about 6-9 minutes. Remove fish from the pan and si curry-tomatsauce. Bring sauce to boil and reduce, about 2-3 minutes. Come parsley in the sauce. Pour sauce over the fish and garnish with more parsley.

Suggested accompaniment: New baby potatoes and steamed squash.

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