Fish Cutlets in Herb Tomato Coulis 

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Fish cutlets with a herb tomato sauce.

Suggestions:

This recipe is best made just before serving.
Not suitable to freeze.

Ingredients:

425 g can tomato pureé

1 onion, chopped

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh oregano

2 tsp chopped fresh thyme

1 garlic clove, crushed

1 chicken stock cube

1 tsp sugar

4 white fish cutlets (about 750g)

Directions:

This recipe can be adapted for a conventional oven.

Microwave Directions:

Cover and cook on HIGH 6 minutes, stirring after 3 minutes.

Place fish in single layer in a shallow microwave-safe dish. Cover and cook on HIGH 2 minutes, turn fish over, cover and cook a further 2 minutes.

Pour tomato mixture over fish. Cover and cook on HIGH for about 3 minutes or until fish is cooked. Let stand for 4 minutes before serving.

Variations:

Serve with Kumara and Beans in Sweet Chilli.

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Publications

Related Recipes:

Kumara and Beans in Sweet Chilli

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