Name: Rosé Fish Fillets
Yield: 4 portions
Ingredients: 700 g plaice or megrim fillets (4 × 175 g), fresh or defrosted, skinned; 15 g butter or olive oil; 1 small onion, finely chopped; 75 g button mushrooms, finely chopped; 2 tsp thyme, chopped; salt, to taste; black pepper, to taste; 140 ml rosé or red wine; 140 ml fish or chicken stock; ½ tsp tomato purée; 1 tsp cornflour; 3 tbsp fromage frais

Method

Heat the butter or oil in a shallow pan and cook the onion until soft. Stir in the mushrooms, thyme, seasoning and wine.
Bring to the boil and cook until the wine has reduced to 1–2 tablespoons.
Lay the fillets skinned side up on a board, spoon over the mushroom mixture and roll up. Put them in the pan, pour over the stock, cover and cook for 5–8 minutes.
Meanwhile, blend together the tomato purée, cornflour and fromage frais.
Move the cooked fish to a serving dish. Stir the tomato purée mixture into the pan and cook, stirring, until the sauce has boiled and thickened.
Pour the sauce over the fish and serve with pasta and green vegetables.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Nutrition per portion (approx., from the original recipe): 241 kcal, 33 g protein, 8 g fat, 5 g carbohydrate, 0 g fibre.

Rosé Fish Fillets

Method

Chef’s notes

Shopping list for 4 portions

Meat & poultry

Fruit & veg

Dairy & eggs

Tins, jars & stock

Baking

Wine & drinks

Fresh herbs

Store cupboard (check you have)