Tapenade And Tomato Roast Fish
In this recipe, tender white fish fillets are gently cooked in a flavorful tomato curry sauce infused with aromatic spices and creamy coconut milk. The dish is served with a side of fluffy couscous, creating a harmonious balance of textures and flavors. Enjoy the warm and comforting blend of Mediterranean and Asian influences in this delightful meal.
— Constant Cookbook
Ingredients
- 2 thick skinless white sustainable fish fillets, 200g each
- 1-2 tbsp black olive tapenade
- 4 small ripe tomatoes , silced
- extra-virgin olive oil
- 4 tbsp white wine
- 100g couscous
- hot vegetable or chicken stock
- ½ a bunch flat-leaf parsley , chopped
Instructions
- Heat 2 tsp oil in a pan. Tip in the onions and a pinch of salt. Cook for about 8 mins until soft and golden.
- Meanwhile, blitz the tomatoes, garlic and ginger in a food processor to a smooth purée. Add the curry paste to the onions and fry for 3 mins more. Stir in the tomato mix and simmer for 10 mins until thickened. Add the coconut milk and chopped coriander. Simmer again to thicken.
- Dust the fish fillets in some seasoned flour. Heat the remaining oil in a non-stick frying pan. Cook the fillets, in batches, over a high heat for 1 min or so on each side, until they begin to brown. Carefully place fish in the tomato mixture and simmer until just cooked through. Scatter over coriander sprigs and serve with rice.
Yield
Serves 2
Nutrition
- Calories: 432 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 0.8 milligram of sodium
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