Fish Fillets in Tomato Cream

1. 1

   Wash fish and pat dry.

2. 2

   Heat 2 tablespoons butter in large, heavy skillet which is preferably non-stick.

3. 3

   Add fish and saute over medium-high heat until fish is lightly browned but not quite cooked through, about 3 minutes per side.

4. 4

   Transfer fish to a warm serving plate and cover with foil.

5. 5

   Add remaining butter to skillet and sdd onion and garlic and saute until tender.

6. 6

   Add cream and wine and cook for a few minutes until the mixture begins to thicken.

7. 7

   Stir in the tomatoes and saute over high heat a minute or so, just until tomatoes soften; add the chives and salt and pepper, to taste.

8. 8

   Return the fish, and any juices from the plate, to the pan and baste fish briefly with the sauce.

9. 9

   Arrange on a serving plate and spoon sauce over each piece of fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.