Fish in Tomato Cream Sauce

Here's a recipe that serves two - or one solo dweller with a robust appetite.


January-February 2012 | By Katherine Jao
Fish in Tomato Cream Sauce
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at a glance

Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

January-February 2012

Having difficulty finding recipes made for small households? Here's a recipe that serves two - or one solo dweller with a robust appetite.

Serves 2
Prep Time 15 minutes 
Cooking Time
15 minutes
 

 

1 tablespoon butter
1 to 2 tablespoons sliced shallots
2 teaspoons garlic, minced
1/2 cup white fish fillet, cubed
       (You can use cream dory or lapu-lapu)
1/2 cup salmon fillet, cubed
3/4 cup cream
1 cup canned crushed tomatoes
2 tomatoes, diced
2 tablespoons basil leaves, chopped
salt and pepper, to taste
cooked white rice
1/4 cup grated mozzarella  

 

Melt butter in a nonstick pan. Sauté shallots and garlic until soft.

Add fish. Cook for 3 to 5 minutes.

Pour in cream, crushed tomatoes, and diced tomatoes. Add basil, if using. Season with salt and pepper.

4  Simmer until fish is cooked, about 2 to 3 minutes.

Place cooked rice in a medium casserole until two-thirds full. Top with fish mixture. Sprinkle mozzarella on top.

Bake in a 350ºF oven for 10 to 15 minutes or until cheese is melted and browned.

Spicy tip:  Add chili flakes to give this dish an extra kick. Pasta can also be used in place of the cooked rice.

 



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