Chopped Tomatoes with White Fish and Parsley

Name: Chopped Tomatoes with White Fish and Parsley
Total time: 42 min
Yield: 4
Ingredients: 6 tomatoes; 3 tbsp olive oil; 1 tbsp White Wine Vinegar; Salt; pepper (ground); 4 pieces carp fish fillets (ready for cooking, skinless, 120 g each); 1 onion; butter (for the pot base); 200 ml dry white wine; chervil (for garnish)

Prep: —

| Servings: 4 | Cook: —

Chopped tomatoes with white fish and parsley is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

6 tomatoes
3 tbsp olive oil
1 tbsp White Wine Vinegar
Salt
pepper (ground)
4 pieces carp fish fillets (ready for cooking, skinless, 120 g each)
1 onion
butter (for the pot base)
200 ml dry white wine
chervil (for garnish)

Instructions

1.
Blanch the tomatoes, cool them in cold water, do not peel, quarter, seed and cut the flesh into small cubes. Mix with olive oil, vinegar, salt and pepper and taste. Wash the fish, pat dry, season with salt and pepper. Peel the onion, finely chop it and line the bottom of a pot with buttered onions. Arrange the fish fillets on top, pour in wine and steam over medium heat covered for 10-12 minutes.
2.
Using a round cutter (6 cm diameter) cut circles from the fillets. Place the cutter on a plate and add some tomato cubes inside. Spread smoothly, remove the cutter, carefully place the fish on it and garnish with remaining tomato cubes. Serve plated with chervil leaves.