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Bocourti fillets with diced tomatoes https://www.metro.ca/userfiles/image/recipes/filets-pangasius-tomates-4762.jpg PT05M PT25M PT30M
Preheat the oven to 450° F (230° 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.
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1 tsp. (5 mL) finely chopped garlic or shallot 1 cup (250 mL) finely chopped onion 20 oz (796 mL) italian-style diced Tomato with fine herbs 1 Tbsp. (15 mL) chopped, fresh basil 1 Tbsp. (15 mL) chopped, fresh parsley 1/4 tsp. (1 mL) freshly ground black pepper or a blend of 5 peppers 1/2 oz (15 g) bocourti fillets
Bocourti fillets with diced tomatoes

Bocourti fillets with diced tomatoes

Rate this recipe
12 Votes
  • Gluten-free
  • Lactose-free
2
servings
0:05
Preparation
0:25
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 tsp.
    (5 mL)
    finely chopped garlic or shallot
  • 1 cup
    (250 mL)
    finely chopped onion
  • 20 oz
    (796 mL)
    italian-style diced Tomato with fine herbs
  • 1 Tbsp.
    (15 mL)
    chopped, fresh basil
  • 1 Tbsp.
    (15 mL)
    chopped, fresh parsley
  • 1/4 tsp.
    (1 mL)
    freshly ground black pepper or a blend of 5 peppers
  • 1/2 oz
    (15 g)
    bocourti fillets
Imprimer ma sélection

Preparation

Preheat the oven to 450° F (230° 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.

Source : Metro

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