Anna sent me a pack of sundried tomatoes from her recent trip to Argentina so I went searching for recipes using them as the main ingredient. There were a lot of proven recipes for spreads and pastes, so I stuck with one of them and just used it on fish I bought for my weekly omakase bento at work. The heavy cream was rather random but I needed to dilute the tomatoes’ saltiness without losing the consistency of the braising sauce. It was also the only thing I had handy in the fridge. Toss with some basil chiffonade and serve with an unsalted orzo and you should be all set.
Any white fish will do here. Cod will be excellent, but a lower-priced Swai is good, too. And you know what? I spread the sundried tomato paste on a portobello mushroom and grilled that for the vegetarian in the group, and he liked it, too.
4 fish fillets
a splash of heavy cream
a handful of sundried tomatoes, soaked in hot water for at least 15 minutes, patted dry with a paper towel
a handful of basil leaves
3 cloves of garlic
a splash of sherry vinegar
oil, salt, pepper
1. Make sundried tomato paste. Using a food processor, pulse tomatoes, garlic and basil, adding some oil until you reach the consistency of paste. Season with pepper. Transfer to a container.
2. Lightly salt the fish. (The tomatoes will add more saltiness.) Sprinkle some pepper, too. Using a spatula, spread some of the paste onto the fish.
3. Heat some oil in a large skillet. Add the tomato-covered fish and cook for about 3 minutes per side, uncovered. Lower the heat and add the heavy cream. Gently scrape off the bits and pieces under the fish, cover and steam for an extra 5 minutes. Uncover and transfer the fish to a plate.