Fish Fillets in Tomato Cream Sauce

Ingredients

Directions

1. 1

   Fry onion in oil until soft.

2. 2

   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).

3. 3

   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.

4. 4

   Transfer the fish carefully with a slotted spoon to a serving dish, and keep warm in an oven.

5. 5

   Boil the sauce until reduced by half and thickened. (Hard to guess how long it will take).

6. 6

   Then stir in the cream, and again let it reduce over fairly high heat.

7. 7

   Taste the sauce in case you want to add something extra, like grated nutmeg.

8. 8

   Pour over the fish.

9. 9

   Serve with rice or mashed potatoes, young peas (or a sweetish veggie like butternut or pumpkin) and a green salad.