Tomato Fish

tomato-fish Tomato Fish

Serving: 4 persons
Prep Time: 45 + 30 minutes
Cooking Time: 20 + 10 minutes

1 medium sized Pomfret
6 tbsp of tomato puree
1 small capsicum
1 small onion
1 stalk of celery
1 tbsp of fresh lemon juice
1 tsp of flour
1 bay leaf
2 cloves
4 tbsp of olive oil
1/4 tsp of pepper powder
1/2 tsp of salt

For Tomato Puree (Makes a cup of puree)

300 grams of fresh ripe tomatoes
1 onion
2 stalks of celery
2 sweet peppers
Salt and pepper to taste


Tomato puree

Take all the ingredients for the puree except the seasonings and simmer till they become soft. Pass through a sieve. Add salt and pepper to the puree and mix. Pour the mixture in a bottle, firmly screwing the cap. Now process in a bath of boiling water for about 45 minutes. Keep aside for later use.


Fillet the fish from both the sides. Remove entrails and the centre bone. Make two pieces from each fillet. Wash the pieces thoroughly by placing under running water. Pat dry each piece. Mix half of the seasonings with lemon juice and rub on the fillets. Place in a bowl, place a cover on it and keep aside for 20-25 minutes.

In the mean time chop the onion, celery and capsicum (the seeds should be removed). Set a frying pan on medium heat. Add 3 tablespoon of oil to the pan and when the oil is heated add the bay leaf, the cloves, the chopped vegetables and saute. When the vegetables become tender blend in the flour.

Now add in the 6-tablespoon of tomato puree, 2 tablespoon of water and remaining seasoning. Combine all ingredients well. Simmer for about a minute, stirring constantly. Remove the cloves and the bay leaf. Preheat the oven to 300-degree F. Heat the remaining oil in a baking tray. Place the fillets in the baking tray and evenly spoon over the cooked vegetables with the sauce. Place the baking tray in the oven and bake for 10 minutes. When done remove from oven and set in a serving plate. Serve hot with white wine.