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Fish:
Place seasoned fillets in a lightly buttered ovenproof dish Pour the wine over and sprinkle with thyme leaves. Cover fish with greased parchment paper. Set aside.
Sauce:
Heat oil and butter in a skillet or a wok. Add bacon and cook until lightly golden. Stir in leek and chili. Add chopped tomato and wine and bring to a boil for 3 minutes. Stir in heavy cream and season. Let sauce reduce and thicken slightly. Add snowpeas and cook for 1 minute. Add scallops if using, cook for 2 minutes. Correct seasoning.
Before sauce is ready cook fish in a preheated oven to 350ºF (180ºC) for 12 minutes or until fish is tender. Remove from the oven. Add the cooking liquid from the fish to the sauce and combine.
Serve fish fillet and cover with sauce.
Serve with Potato Gratin.
How to fillet, skin and debone fish |
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