Thursday, August 12, 2010


(Serves 4-5)

  • Salmon fillet: 500 grams, cut into 5 slices
  • Lemon: 1, sliced
  • White wine: 1 cup
  • Olive oil: ½ cup
  • Black pepper powder: to taste
  • Salt: to taste
  • Butter: 1 stick
  • Heavy whipping cream: ½ cup
  • Tomato sauce: ½ cup
  • Fresh parsley: a handful
  • Dried thyme: ½ teaspoon
  • Dried basil: ½ teaspoon

Preheat oven to 350 degrees F.
Grease a baking tray.
Season the fish with salt and pepper and set aside for fifteen minutes.


Place the fish on the baking tray and pour olive oil and half a cup of white wine over the fillets. Arrange the lemon slices and parsley to cover the fish fillets. Bake the fish in the preheated oven till done, about eight to ten minutes. Be careful not to overcook the salmon. While the fish is baking take a pan and heat the remaining white wine in it. Combine cream and tomato sauce and stir continuously. Add dried thyme and basil and season with salt and pepper. Turn off heat and add the butter. Keep stirring till the butter melts. When the fish is done transfer to a serving platter and pour the sauce over the fillets. Serve hot with garlic bread. 

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