Fish A L'Orientale
|White fish/Rock salmon, haddock, cod fillet, conger-eel||2 Pound|
|Tomato puree||2 Tablespoon|
|Mixed herbs||1 Bunch (100 gm)|
|White wine||To Taste|
|White breadcrumbs||2 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Put the fish in a fireproof dish with the tomato puree, onion, salt, pepper and bunch of mixed herbs.
Cover with white wine and a little water.
Boil for only 2 minutes, with an asbestos mat under the dish.
Then put the dish in a hot oven for 30 minutes.
Finally, arrange the fish on a hot serving dish, pour the sauce into a pan together with the breadcrumbs, bring to the boil until it thickens, and serve very hot round the fish, sprinkled with chopped parsley.