Shark Marsellaise
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shark
fillets |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
minced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | clove |
garlic
peeled and minced |
|
| ½ | cup |
white wine
dry |
*
|
| 3 | each |
tomatoes
firm, diced |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shark
fillets |
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
onions
minced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 1 | clove |
garlic
peeled and minced |
|
| 118 | ml |
white wine
dry |
*
|
| 3 | each |
tomatoes
firm, diced |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Pour oil in oven proof dish, place over medium flame.
Add onion, parsley, garlic, tomatoes, salt and pepper.
Place fillets over top of vegetables.
Cover and bring to boil.
Lower flame. Simmer for 15 minutes.
Add wine and bring to boil.
Transfer dish to 350℉ (180℃) F preheated oven.
Bake 10 minutes or until fish flakes easily with fork.
Remove fish.
Strain sauce through sieve and heat to boiling.
Pour sauce over fillets.
