Make sure you use flavorful tomatoes, since they make all the difference to the finished dish. You can make the tomato sauce 2–3 days in advance, cover, and refrigerate.
Ingredients
- 4 small sea bream or black rockfish, about 12 oz (350 g) in total, scaled, gutted, and trimmed
- 1 tbsp buckwheat flour
- salt and freshly ground black pepper
- 5 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely sliced
- 2 garlic cloves, chopped
- 8 plum tomatoes, coarsely chopped
- 5 tbsp dry white wine
- sugar
- 2 tbsp chopped flat-leaf parsley
How to Make It
- Preheat the oven to 375°F (190°C). Slash the rockfish 3–4 times on each side with a sharp knife. Mix the flour with some salt and pepper and dust it over the fish. Arrange on a baking sheet.
- Heat the oil in a pan over low heat, add the onion, celery, and garlic, and cook for 2–3 minutes, until the vegetables soften. Add the tomatoes and wine, and cook for 3–4 minutes, until the juices run. Season with salt and pepper and add the sugar.
- Spoon the tomato sauce over the fish and bake in the oven for 15–20 minutes, or until cooked. The flesh will be white and opaque.
- Slide the fish onto a large, warmed serving dish, sprinkle with parsley, and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 282 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Sodium 0.3 mg 0% |
carbohydrates 11 g 8% |
Dietary Fiber 3 g 8% |
Sugars 8 g 9% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |