Royal Fish Fillets
·
Serves 4
·
Prep Time 5 minutes
·
Cooking Time 20 to 25 minutes
Ingredient
·
4 tablespoons olive oil, divided
·
2 white onions, sliced into thin half-moons
2 white onions,
sliced into thin half-moons
·
7 to 8 cloves garlic, finely chopped
·
1 (800-gram) can chopped tomatoes
·
Salt and pepper, to taste
·
2 (250-gram) sole fillets (or fillets of any white-fleshed fish)
·
¼ cup mayonnaise
Recipe
1. Preheat oven to
350°F.
2. Heat a saucepan
or large skillet over medium-high heat. Add 3 tablespoons olive oil. When the
oil is hot, add onions and garlic. Sauté until the onions are soft and
translucent.
3. Add tomatoes and
cook until much of the liquid has evaporated, the sauce is thick and pulpy, and
the oil has separated from the tomatoes. Season with salt and pepper. Set
aside.
4. Pat fish fillets
dry and place them in a baking dish. Drizzle remaining olive oil on top. Season
with salt and pepper. Spoon tomato sauce over the fillets until covered. Top
with dollops of mayonnaise. Slightly swirl the mayonnaise and tomato sauce together.
5. Bake fish in the
preheated oven for 30 minutes or until fish is done. You’ll know your fish is
done when the flesh flakes easily when pierced with a knife
