Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

Mauritius Australia Connection
Mauritius Australia Connection

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List



 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu      

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Poisson aux Fines Herbes
(Fish with herbs in tomato sauce) Share 
Air Mauritius
Air Mauritius News & Specials 



  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



  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.
You can access these recipes for your personal use only. 
Madeleine Philippe © 2010 
     Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
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.