The French Cookbook

Coalfish with thyme and tomatoes.

4 serving portions:

1 1kg- (2-pound) coalfish

75cl (3 cups) of white wine

1 bunch of thyme

6 tomatoes

1 lemon

15 small white onions

10cl (3 ounces) olive oil

salt, peppe

 

 

1. Scale the fish and cut into filets.

2. Peel the white onions. Bring a casserole of ?l (2 cups) of water and the 75cl (3 cups) of white wine to a boil. Put in the thyme, pour in the olive oil and let to cook on a low fire.

3. Salt, pepper and incorporate the onions. Continue to cook.

4. Place the coalfish in your skillet and pour over the cooled wine liquid without the thyme branches.

5. Peel and seed the tomatoes and cut into small pieces. Pour this over the coalfish.

6. Season again with salt and pepper add the lemon juice, and cook for another 5 minutes on a low fire. Dress your serving platter and serve.