Fillets of gilthead with fresh tomato sauce (Rougaille)

Name: Fillets of gilthead with fresh tomato sauce (Rougaille)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 1 green chili pepper; 600 g Tomatoes; 6 TABLESPOONS Olive oil; 1 TEASPOON ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8-10 Stem(s) Coriander; 6 ready-to-cook fillets of gilthead with skin (à approx. 150 g); 4 green chillies

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Garlic cloves
1 green chili pepper
600 g Tomatoes
6 TABLESPOONS Olive oil
1 TEASPOON ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8-10 Stem(s) Coriander
6 ready-to-cook fillets of gilthead with skin (à approx. 150 g)
4 green chillies

Directions

1
Peel and chop the onions and garlic. Cut the chilli pepper lengthwise, remove seeds and wash. Chop the chilli finely. Wash, clean and chop the tomatoes.
2
Heat 4 tablespoons of oil in a saucepan. Sauté onions and garlic in it. Add chilli, cumin, 100 ml water and tomatoes. Season with salt, pepper and sugar, bring to the boil. Simmer covered for 25-30 minutes.
3
Wash the coriander and put something aside for garnishing. Chop the rest coarsely and add it to the tomato sauce rouge.
4
Wash the fish, dab dry and cut each fillet in half. Score the skin side several times. Heat 2 tablespoons of oil in a large frying pan. Fry the fish for about 2 minutes on each side. Season with salt and pepper.
5
Serve the fish with the rouge. Garnish with the rest of the coriander and 1 chilli pepper. Baguette tastes good with it. Drink tip: white wine, e.g. Sauvignon blanc from South Africa.