Best 6 Fish Fillets In Tomato Cream Sauce Recipes

POACHED FISH IN A CREAM TOMATO SAUCE

Steps:

• Sprinkle fish with salt and pepper.
• Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
• Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
• Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
• Cook 5-10 minutes or until fish flakes easily with a fork.
• Remove lid or waxed paper and garlic.
• Remove fish to a warm platter so it won't over cook and become dry).
• Pour cream or milk into skillet.
• Melt the other 1 tablespoon butter and add the lemon juice and the flour.
• Add this to the skillet sauce and blend; it should thicken.
• Serve fish with the sauce over it.

COD WITH HEARTY TOMATO SAUCE

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

BAKED FISH IN TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Oil a baking pan.
• Season fish with salt and pepper and arrange in baking pan.
• Combine tomato sauce, wine and oregano and pour over fish.
• Cover with foil and bake 10-15 or until fillet centers turn opaque.
• Squeeze 1/2 lemon over the fish.
• Slice the other half into 4 wedges and serve with the fillets.

FISH FILLETS WITH TOMATO-ZUCCHINI SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is almost tender, about 3 minutes. Add zucchini and oregano and sauté until zucchini is beginning to soften, about 5 minutes. Add tomatoes and 1/2 cup reserved juice and bring to boil. Sprinkle fish with salt and pepper. Place fish atop vegetables in skillet. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 5 minutes. Transfer fish to platter; tent with foil to keep warm. Increase heat; boil mixture in skillet until liquid thickened to sauce consistency, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over fish.

FISH FILLETS IN LEMON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

FLOUNDER FILLETS WITH TOMATO SAUCE

Steps:

• Preheat oven to low, or 150 degrees. Mix the flour, salt and pepper and dip the fillets in the mixture to coat both sides. Shake off the excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, all told). Remove the fillets to dinner plates and keep warm in the oven.
• Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the shallots and saute 30 seconds. Add the wine and fish stock and boil hard until it is almost gone. Add the thyme and chopped tomatoes and boil briefly until slightly reduced. Season with salt and pepper, remove the skillet from the heat and whisk in the additional regular butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
• Spoon a small amount of the sauce over the fish fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.