Halibut, giant prawns, and tasty tomato sauce

This colourful and tasty dish is perfect to make in late summer and early autumn when the local tomatoes are at their best. The recipe needs minimal cooking so it is ideal for hot summer evenings.

 Any firm-fleshed white fish works in this recipe; monkfish, halibut or cod. Serve with some black rice and decorate with fresh basil for a colourful contrast.

2 servings

2 tbsp. olive oil

1 small onion, minced

1 clove garlic, minced

2 tasty tomatoes, finely chopped

½ tsp. Piment d’Espelette or other mild chilli

Juice of ½ lemon

2 tbsp. crème fraiche 15% fat or cream

200 g white fish fillet

200 g cooked and peeled giant prawns

Black rice for 2 portions

Chopped basil to decorate

Start by cooking the black rice which takes about 20 minutes. Drain and keep covered until needed.

Warm the olive oil over medium heat and sauté the onion and garlic for 5 minutes. Add the tomatoes and Piment d’Espelette and continue cooking for 10 minutes. Whisk in the lemon juice and crème fraiche just before serving. 

Meanwhile roast the  fish fillet in 200°C for about 12 minutes until done.

Divide the black rice in the centre of the plates and the tomato sauce around the rice. Divide the fish fillet in 2 portions and place on top of the rice. Decorate with giant prawns and basil.