Fish in tomato-peanut sauce.


Cook white fish in a spicy tomato sauce with nuts and garlic.


● White fish 400-450g.,
● 30g hazelnuts,
● Cherry tomatoes 8-10 pc.,
● 1 clove garlic,
● Butter 20g.,
● 1 tablespoon flour,
● 2 tablespoons vegetable oil,
● Parsley to taste,
● Salt and pepper to taste.


In a small saucepan, heat the butter, add the finely chopped garlic. Nuts chop into large crumbs and add to the garlic, cook over medium heat for 2-3 minutes.

Meanwhile, cut the tomatoes into quarters and place in a saucepan, cover and cook for 8-10 minutes, then remove the lid, increase the heat and cook for another 5-7 minutes to boil dry excess fluid and the sauce has thickened.

Fish Wash and pat dry with paper towel. Mix flour with salt and pepper, roll in it and fish fry on a well heated oil on all sides until golden brown.

The fish is put on a plate, pour the sauce and sprinkle with chopped parsley.

Bon Appetit!!!

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