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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc
 

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Poisson aux Fines Herbes
(Fish with herbs in tomato sauce) Share 
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Ingredients:

  1. 1 kg whole white flesh fish
    (cleaned and scaled)
  2. 1/4 cup finely chopped parsley leaves
  3. 1/4 cup finely chopped coriander leaves
  4. 225 grams canned finely crushed tomatoes
  5. 1 medium onion finely chopped
  6. 1 tablespoon freshly crushed garlic
  7. 1 tablespoon freshly crushed ginger
  8. 1 tablespoon finely chopped thyme leaves
  9. 1/2 cup dry sherry
  10. Juice from 1 lemon
  11. 4 tablespoons plain tomato paste
  12. 2 tablespoons vegetable oil


poisson aux fines herbes

 

Method:

  1. Heat up oven to 250 degrees centigrade.
  2. Cut fish into serving slices in a manner such that you can reassemble the whole fish again. Season with salt and pepper to taste.
  3. Reassemble whole fish on an oven safe serving dish. Place dish with fish in a mid position in oven and bake until fish is slightly cooked. Approximately 10-15 minutes. Just long enough to evaporate all water moisture from fish. Remove fish from oven and set aside.
  4. Heat oil in frying pan to simmering point.
  5. Stir in finely chopped onion, ginger, garlic and thyme. Cool until onion becomes transparent.
  6. Add finely crushed tomatoes and tomato paste. Mix well together. Add salt and pepper to taste. Cook until the sauce is well blended and the finely crushed tomatoes are cooked. Gradually blend in the dry sherry little by little.
  7. Add half the chopped parsley, half the chopped coriander leaves and lemon juice. Mix well together and continue to cook until the sauce thickens to your preferred consistency. Allow for enough sauce as it will be used for oven baking the fish next.
  8. Heat oven again to 200 degrees centigrade.
  9. Sprinkle the remaining chopped parsley and coriander on the fish in the serving dish. Pour the tomato sauce over the fish in a uniform manner so as to distribute evenly.
  10. Put the fish back into the oven and cook for 10 minutes at 200 degrees centigrade. Reduce heat to 150 degrees centigrade. Continue to cook until sauce thickens further to your preferred sauce consistency. Be careful not to overcook.
  11. Serve immediately and eat with fresh bread and a salad.
  12. Enjoy.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.