How to make it

  • 1. Pat dry your fish fillets with paper towels until partly dry.
  • 2. Season with salt and pepper.
  • 3. Dredge in cornstarch. Set aside.
  • 4. Heat a pan to medium and add 2 tablespoons of butter. When butter starts to sizzle, place the fish and cook for about 3 minutes each side or until golden brown.
  • 5. In another pan on medium heat, add 1 tablespoon of butter.
  • 6. Add in the minced shallots and diced tomatoes. Cook until onions are translucent.
  • 7. Add spring onions and cook until tender.
  • 8. To serve, place some of the tomato mixture on a plate then top with 2 fish fillets. Garnish with spring onions, if desired.

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