Fried Fish with Roasted Tomato Sauce

Fried Fish Fillets with Roasted Tomato Sauce
Serves 4
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2472 calories
139 g
665 g
105 g
253 g
14 g
3767 g
1451 g
76 g
0 g
82 g
Nutrition Facts
Serving Size
3767g
Servings
4
Amount Per Serving
Calories 2472
Calories from Fat 933
% Daily Value *
Total Fat 105g
161%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 42g
Monounsaturated Fat 40g
Cholesterol 665mg
222%
Sodium 1451mg
60%
Total Carbohydrates 139g
46%
Dietary Fiber 34g
137%
Sugars 76g
Protein 253g
Vitamin A
470%
Vitamin C
627%
Calcium
55%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the roasted tomato sauce
  1. 3 pounds ripe, flavorful tomatoes, such as plum tomatoes, halved
  2. 3 garlic cloves, finely chopped
  3. A few sprigs of thyme (optional)
  4. 2 tablespoons canola or olive oil
  5. Sea salt and freshly ground black pepper
  6. 1 bay leaf
  7. A little brown sugar
  8. A little white wine vinegar or cider vinegar
  9. Ground mace
  10. 1 to 2 tablespoons sunflower oil
  11. 3 to 4 tablespoons
  12. all-purpose flour
  13. 4 fish fillets*, ideally with the skin on
  14. *Halibut, black cod, tilapia and Pacific cod
Instructions
  1. First, make the tomato sauce. Preheat the oven to 350°F. Lay the tomato halves, cut side up, in a single layer in a large baking pan. Scatter over the garlic and the thyme, if using, drizzle over the oil, and season generously. Place in the oven and roast for an hour, or until the tomatoes are soft and starting to brown. Tip them into a large sieve and rub through with a wooden spoon; discard the peel and seeds.
  2. Measure the sieved tomato puree, then put it into a wide saucepan with the bay leaf. For every 2 cups puree, add 1 heaping teaspoon of brown sugar, 1 tablespoon of vinegar, and a pinch of mace. Bring to a simmer and cook gently, stirring often, until reduced by one-third one-half to form a thick, glossy sauce - not quite a ketchup, but quite saucy nonetheless. Season to taste and adjust the sugar/vinegar content too, if you like. Set aside while you cook the fish.
  3. Pour the oil into a large frying pan and place over medium heat. Put the flour on a plate and season it well. Lightly dust the fish fillets in the seasoned flour, shaking off the excess, then transfer to the pan, skin side down. Sizzle gently for 4 to 5 minutes, until the skin is crisp, the edges lightly browned, and the flesh about two-thirds cooked through. Turn over and cook for 1 to 2 minutes longer.
  4. Spoon the sauce onto warm serving plates, add the fried fish, and serve with pasta, noodles, or sauteed potatoes.
Adapted from River Cottage Everyday Cookbook
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calories
2472
fat
105g
protein
253g
carbs
139g
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Adapted from River Cottage Everyday Cookbook
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