La Capitaine Fish with Red Sauce



  • Fillets of Le Capitaine fish or any really solid white fish
  • ½ can crushed or chopped tomatoes
  • 4 small fresh tomatoes
  • A few springs fresh chopped thyme
  • 1 small to medium bunch of flat parsley
  • 2 hot green chilis (piment)
  • ½ onion cut into large chunks
  • 1 tablespoon fresh garlic
  • 1 tablespoon fresh ginger
  • Vegetable oil
  • Salt
  • Pepper
  1. Heat oil in pan or wok
  2. Season fish with salt and pepper
  3. Add fish and cook until done. Turn fish occasionally to brown on all sides.
  4. Remove fish from pan and set aside.
  5. Add canned tomatoes, fresh tomatoes, thyme, parsley, chilis and onion to blender.
  6. Blend until smooth.
  7. Taste and season with salt and pepper.
  8. Add more oil to the pan where the fish was cooking previously
  9. Add garlic and ginger to pan
  10. Add sauce to pan from the blender
  11. Add some water to the pan with sauce and simmer for 10 to 15 minutes
  12. Add the fish to the simmering sauce and let cook until warmed through
  13. Serve fish with sauce

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