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  • Tastes of childhood
    from grandma's kitchen
  • Welcome snacks
    to start the feast
  • From soup to sweet
    for a full table
  • Gifts of the river and the sea
    on the home table
  • From the oven and pantry
    the smell of home

Fish in tomato sauce and white wine(Featured Chef Dragan)

Featured
Fish fillets in tomato and wine sauce
Super easy
Cheap
It's fish in tomato sauce a Mediterranean classic that hides itself in the plate as a real masterpiece — fileti bele ribe kuvani u ključale sosu od zrelog paradajza, belog vina, kapara i masline. Svaki zalogaj nosi svežinu mora i duboku aromu Mediterana.

This recipe works with any white fish — sea bass, sea bream, hake or sole. Short roasting in the sauce preserves the tenderness of the fillet, while the sauce absorbs the flavor of the fish and creates a perfect combination. It is served with fresh bread for dipping or over boiled potatoes. A classic that is made in 30 minutes and looks like it's from a restaurant menu.
Rev

15m

Cook

30m

Wait

10m

Total

55m

Category: Fish and seafood
Seasons All
Cuisine Type Mediterranean
Tags:

Ingredients

For 4 PERSON Nutrition per 1 portion = ~280 g

Ingredients

800 g white fish fillets (sea bass, sea bream, hake)
400 g peel the tomatoes
1 com black onion
3 woman garlic
150 ml dry white wine
3 spoons olive oil
2 spoons down payment
80 g black olives (pitted)
1 a teaspoon dry oregano
1 connection fresh parsley
1 a teaspoon so
1 a teaspoon pepper

Equipment & Tools

Pots and pans
Pots and pans
Wooden utensils
Wooden utensils
Kitchen knives
Kitchen knives
Stove
Stove

Fish in tomato sauce and white wine Directions

  1. Filete ribe oprati, osušiti papirnim ubrusom, posoliti i pobiberiti sa obe strane.
  2. Finely chop the black onion, mince the garlic.
  3. Mash the peeled tomatoes with your hands or roughly blend them.
  4. Heat the olive oil in a wide pan, add the onion and sauté for 3-4 minutes until soft.
  5. Add the garlic and sauté for another minute until fragrant.
  6. Pour in the white wine and let it evaporate until the amount is reduced by half.
  7. Add tomatoes, capers, olives, oregano, salt and pepper. Let it boil.
  8. Reduce the heat to medium and cook the sauce for 10 minutes to thicken.
  9. Spread the fish fillets in the sauce, cover with a lid and cook for 8-10 minutes until the fish is cooked.
  10. Don't stir too hard so the fillets don't fall apart — just tilt the pan slightly to pour the sauce over the fish.
  11. Sprinkle with fresh chopped parsley and serve immediately with bread or boiled potatoes.

Notes

Any white fish can be used — sea bass, sea bream, hake, sole, cod.
For a richer taste, add a little chopped fresh pepperoni or a pinch of ground hot pepper.
The sauce can be made in advance and just added to the fillets before serving.

Nutrition facts

diet gluten free lactose free

Per Serving 1 portion = ~280 g

Kilocalorie:310 kcal
kilojoules:1297 kJ
Fibers:2 years
Salt: 780 g
Carbs: 8 years
Sugar:5 years
Fat: 15 years
Saturated fat:2.5 years
Cholesterol: 85 mg
Proteins: 32 years old
Nutrition facts
4 OSOBA
Serving size 1 portion = ~280 g
Amount per serving
Calories 310 kcal / 1297 kJ
% Reference Intake*
Total Fat 15 years 21%
Saturated Fat 2.5 g 13%
Cholesterol 85 mg
Salt 780 g 13000%
Total Carbohydrates 8 years 3%
Dietary Fiber 2 g 8%
Total Sugars 5 g
Protein 32 years old
* Reference Intake of an average adult (8400 kJ / 2000 kcal).

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