CookEat Recipe
Two-Fish Tomato and White-Wine Platter
Slices of two white fish gently cooked with onion, tomato, lemon, garlic and herbs, then covered with a reduced white-wine sauce.
Method
Steps
Step 1
Season the thick cod and sea-bass slices with some salt. Mince garlic, parsley and thyme; rub them with pepper onto both fish types, keeping each type identifiable.
Step 2
Soften the two onions in butter in a wide deep pan. Add chopped tomato, fresh lemon juice, the water and whole bay leaves; simmer for about 10 minutes so the onion is soft and the broth tastes of tomato.
Step 3
Lower in the fish slices gently, keeping them in a single layer as far as possible. Poach at a gentle simmer rather than a rolling boil until each thickest piece reaches 70 °C, about 8–12 minutes depending on thickness. Lift carefully to a warm platter and remove bay.
Step 4
Add white wine and sugar to the remaining tomato-herb liquor. Boil until slightly reduced and no longer raw-wine tasting, about 8–12 minutes, then taste for salt and acidity. Pour a moderate amount over both fish types and serve with toast separately if wanted.
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