Bocourti fillet s with diced tomatoes

Preparation:	5 min
Marinating/Waiting:	0 min
Cooking:	25 min
Total:	30 min

2
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	Metro

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Recipe ingredients

5 mL (1 tsp.) finely chopped garlic or shallot
250 mL (1 cup) finely chopped onions
1 tin 796 mL (28 oz.) Italian-style diced tomatoes with fine herbs*
15 mL (1 Tbsp.) chopped, fresh basil
15 mL (1 Tbsp.) chopped, fresh parsley
1 mL (1/4 tsp.) salt or fleur de sel
1 mL (1/4 tsp.) freshly ground black pepper or a blend of 5 peppers
400 to 500 g (14 oz -17.5 oz ) bocourti fillets

Preparation

Preheat the oven to 450º F (230º C).
In a large frying pan, sweat the garlic and the onions. Add the tomatoes.
Reduce the tomato liquid by half to deglaze the pan. Add the basil, parsley, salt and pepper.
Place the reduced tomato mixture on the bottom of a pyrex dish and top with the bocourti fillets.
Cover and cook for 10 to 15 minutes in the oven or until the fish turns opaque.

Suggestion

Bocourti is boneless. It has fine white flesh and a pronounced taste.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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