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White fish fillets with tomato sauce
White fish fillets with tomato sauce

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White fish fillets with tomato sauce

Preparation 10 minutes
Cooking time 20 minutes
Servings 4


  • 250 ml (1 cup) water
  • Juice of 1 lemon
  • 60 ml (1/4 cup) white wine
  • A few slices of onion
  • 1 small carrot, finely diced
  • 1 stalk of celery, finely diced
  • Salt and ground black pepper
  • 4 thick fish fillets (cod, haddock, halibut), at least 150 g (5 oz) each
  • Tomato sauce (see Eggplant Parmigiana recipe)
  • Parsley or chives, chopped


  1. In a saucepan, bring to a boil the water, lemon juice, white wine, vegetables, salt and pepper.
  2. Simmer for 10 minutes. 
  3. Sieve or strain the mixture.
  4. Pour the liquid back into the saucepan and drop in the fillets.
  5. Simmer over low heat for 8 to 10 minutes.
  6. Pat the fillets dry with paper towels, and place them on plates. Top with tomato sauce.
  7. Garnish with parsley or chives.
  8. Serve.


To keep the delicate taste of white fish, don't add too much sauce. A small quantity is enough.

Availability in stores