Steamed Fish with Tomato

Name: Steamed Fish with Tomato
Yield: 4
Ingredients: 6 medium tomatoes; 1/2 teaspoon of oregano; 1 tablespoon of chopped parsley; 2 tablespoons of chopped green onion; 1/3 cup of dry white wine; 1 kg fish fillet (Robalo, Pescada or Badejo); salt and black pepper to taste; 1 tablespoon of olive oil

1
6 medium tomatoes
2
1/2 teaspoon of oregano
3
1 tablespoon of chopped parsley
4
2 tablespoons of chopped green onion
5
1/3 cup of dry white wine
6
1 kg fish fillet (Robalo, Pescada or Badejo)
7
salt and black pepper to taste
8
1 tablespoon of olive oil

Ingredients

1
6 medium tomatoes
2
1/2 teaspoon of oregano
3
1 tablespoon of chopped parsley
4
2 tablespoons of chopped green onion
5
1/3 cup of dry white wine
6
1 kg fish fillet (Robalo, Pescada or Badejo)
7
salt and black pepper to taste
8
1 tablespoon of olive oil

Directions

1
Deskin the tomatoes and chop them coarsely
2
Mix with oregano, parsley, green onion, and white wine
3
Place in a medium-sized pot and cook slowly for about 30 minutes
4
Meanwhile, prepare the fish: place the fish in a bowl and season with salt and black pepper
5
Cut the fillets in half and wrap them two by two in aluminum foil
6
Place on a strainer or specialized cooking device over boiling water
7
Cook for about 15 minutes or until the fish is cooked
8
Add the liquid from the 'packets' of aluminum foil to the sauce
9
Combine with olive oil and cook the sauce for another 15 minutes while keeping the fish warm in a low oven (150°C)
10
Arrange the fish on a platter and spoon the sauce over it
11
Serve 4 portions.