Description
Tender white fish fillet with sauce of two kinds of tomatoes and beans. Quickly prepared, goes well!
Ingredients
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Fish fillets
450 g
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Tomatoes in own juice
0.5 can
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Sundried tomatoes
1 Tbsp
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Onion
1 piece
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Garlic
1 tooth
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Beans
0.5 can
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Bread crumbs
30 g
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Olive oil
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Brown sugar
1 tsp
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Black pepper
-
Salt
-
Figure
2 pack
Cooking
In salted boiling water, drop the two bags of basmati rice from the "Mistral", to cook on slow heat for 12 minutes. At the end of cooking, to get the packet and drain off the water.
In heated pan with olive oil fry the finely chopped onion and garlic until Golden brown.
Add to the onions a tablespoon of the paste of sun-dried tomatoes (sun-dried tomatoes grind in a blender). Mix well.
Tomatoes in their own juice, chop, puree with the juice. To combine the sauce with the onions and garlic, mix well. Adjust the sauce with salt, black pepper and sugar (to taste). Reduce heat and cook for 10 minutes.
Meanwhile, cut fillets into serving pieces (I got 4 pieces, but one, in the process of turning, divided), salt. Fry in olive oil until Golden brown, gently flip over and cook another 6 minutes.
Drain the tins of beans, rinse the beans under cold running water, add to sauce, cook 2 minutes.
Put fish on plates, in the same pan lightly fry the bread crumbs.
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