Steamed Victoria Fish with Tomato Herb Sauce

Ingredients

• 720 g Victoria fish fillet (4 fillets)
• 6 tomatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• Salt
• Pepper
• a pinch of raw cane sugar
• 2 sprigs tarragon
• Lemon juice

Instructions

1. 1.

   Wash the fish fillets under cold water and pat them dry.

2. 2.

   Blanch the tomatoes, shock in ice water, peel, quarter, seed and dice them.

3. 3.

   Peel and finely chop the shallot and garlic.

4. 4.

   Heat oil in a pan. Sauté the shallot and garlic for 1–2 minutes. Stir in tomato paste and deglaze with white wine. Add the diced tomatoes and season with salt, pepper and a pinch of sugar. Simmer for 1–2 minutes. Place the fish fillets on top of the tomato sauce, lightly salt them and cover; steam over low heat for about 8 minutes.

5. 5.

   Meanwhile wash the tarragon, shake dry, pluck the leaves and finely chop. Add half to the tomatoes, season with salt, pepper and lemon juice, then plate the fish with the remaining tarragon sprinkled on top.