Fried Fish Fillet On Bed Of Fresh Tomato Chilli Sauce With Herb Buttered Rice Recipe

Cooking Directions

• STEP 1.Start by preparing the herb buttered rice. Cook the rice according to package instructions, then stir in melted butter and a mixture of chopped herbs such as parsley, thyme, and basil.
• STEP 2.Next, prepare the fresh tomato chili sauce. Heat olive oil in a pan, then add minced garlic and chopped chili peppers. Cook until fragrant, then add diced tomatoes and a pinch of salt. Simmer for about 10 minutes until the sauce thickens.
• STEP 3.While the sauce is simmering, prepare the fish fillets. Season them with salt and pepper, then dip each fillet into beaten eggs and coat with a mixture of flour and breadcrumbs. Heat oil in a frying pan and fry the fillets until golden brown and crispy.
• STEP 4.To serve, spoon the fresh tomato chili sauce onto a plate and place the fried fish fillets on top. Serve with a generous portion of herb buttered rice on the side. Enjoy!

Cooking Tips

• For extra flavor, you can add a splash of white wine or lemon juice to the fresh tomato chili sauce.
• Make sure the oil is hot enough before frying the fish fillets to ensure a crispy texture.
• You can use any white fish fillets for this recipe, such as cod, tilapia, or haddock.

Storage and Serving

• Leftover fish fillets can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish fillets in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
• Serve the dish fresh for the best flavor and texture.