Fish with Tomatoes recipe
information
600 calories per serving
ingredients
800 g ( 1 3/4 lb) cod or haddock fillets
1 teaspoon lemon juice
1 teaspoon salt
6 tomatoes
100 g (4 oz) streaky bacon
1 onion
4 tablespoons dry white wine
1 hard-boiled egg
2 shallots
100 g (4 oz) mayonnaise
3 tablespoons low fat natural yogurt
4 teaspoons medium hot mustard
salt and pepper
1 teaspoon lemon juice
1 teaspoon salt
6 tomatoes
100 g (4 oz) streaky bacon
1 onion
4 tablespoons dry white wine
1 hard-boiled egg
2 shallots
100 g (4 oz) mayonnaise
3 tablespoons low fat natural yogurt
4 teaspoons medium hot mustard
salt and pepper
method
1. Grease an ovenproof dish with oil. Wash the fillets in cold water, pat dry, then sprinkle them with lemon juice and salt. Wash and wipe the tomatoes. Cut a cross in the stem end of 4 tomatoes and season lightly with salt. Peel, deseed and dice the 2 remaining tomatoes.
2. Finely dice the bacon and onion. Arrange the fish and whole tomatoes in the prepared dish.
3. Fry the bacon in a frying pan until crisp, then add and fry the onion until golden brown. Put in the diced tomato and stir thoroughly.
4. Add the white wine, then pour the sauce over the fish.
5. Bake the fish in a moderately hot oven (200°C, 400°F, gas 6) for 10 - 15 minutes.
6. Finely chop the egg and shallots and stir them into the mayonnaise, yogurt and mustard. Season to taste and serve with the fish.
2. Finely dice the bacon and onion. Arrange the fish and whole tomatoes in the prepared dish.
3. Fry the bacon in a frying pan until crisp, then add and fry the onion until golden brown. Put in the diced tomato and stir thoroughly.
4. Add the white wine, then pour the sauce over the fish.
5. Bake the fish in a moderately hot oven (200°C, 400°F, gas 6) for 10 - 15 minutes.
6. Finely chop the egg and shallots and stir them into the mayonnaise, yogurt and mustard. Season to taste and serve with the fish.
serving amount
serves 4
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