Fish Fillets in Tomato Cream Sauce

Recipe by Zurie
READY IN: 40mins


  • 1
    onion, peeled and chopped
  • oil (for frying, or use butter)
  • 14
    ounces tomatoes, chopped (400 g. Fresh tomatoes can also be used)
  • 12
    cup dry white wine (125 ml)
  • 2
    tablespoons parsley, finely chopped
  • 12
    teaspoon black pepper, coarsely ground
  • 1
    teaspoon sugar
  • 1
    teaspoon salt (preferably a seasoning salt)
  • 2
    lbs fish fillets, any kind (1 kg, which is just over 2 lbs)
  • 1
    cup fresh cream (250 ml)


  • Fry onion in oil until soft.
  • Stir in the tomatoes, wine, parsley, pepper, sugar and seasoning salt. (There are many seasoned salts: I like one we get, which has finely ground coriander, herbs and a touch of dried pepper flakes in it).
  • Bring to a boil, stir, and add the fish fillets -- in batches if your saucepan is small. Simmer the fish no longer than 7 minutes -- less if they are quite thin.
  • Transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.
  • Boil the sauce until reduced by half and thickened. (Hard to guess how long it will take).
  • Then stir in the cream, and again let it reduce over fairly high heat.
  • Taste the sauce in case you want to add something extra, like grated nutmeg.
  • Pour over the fish.
  • Serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin) and a green salad.