Patagonian Toothfish with Tomato Sauce
Toothfish 180-200g – 1pc
Some of Sea Salt, pepper
Thaw the toothfish. Put some sea salt and pepper on the toothfish.
Heat oil in a non-stick frying pan. Put some oil.
Pan fry the fish over medium-high heat until both sides are golden brown and cooked through.
Remove from the pan, put some tomato sauce.
3 teaspoons – olive oil
20g Dried shallot meat/onion meat (minced)
40g chopped tomato 40g
2 teaspoons white wine
3 teaspoons tomato juice/ketchup,
1 teaspoons lemon juice
(salt, chopped black pepper, lemon, a little Brazil leaf)
- Put 3 teaspoon olive oil to the pan
- Put onion, minced meat and chopped tomato to pan fry for around 3 mins
- Put white wine, tomato juice/ketchup fry together
- Put lemon juice at last