The Kitchen - Piquancy show

6 visfilets (150 up to 200 g each - 5 ½ to 7 grams each), clean, Boneless

¼ cup vegetable oil

1 large onion, peeled and thinly sliced

2 teaspoons garlic or 2 cloves of garlic, mince

1 teaspoon ginger (ginger), freshly grated (Optional)

1 yellow chili pepper, ground (Optional)

1 tablespoon chopped parsley

1 tablespoon coriander, mince

¼ cup dry white wine

1 up to 2 tomatoes, peeled and sliced

Juice 1 citroen, just about

1 teaspoon mixed spice for fish

Salt

Pepper

Heat the oil in a skillet and add the onion, garlic and ginger.

Let slightly but not browned.

Add the red pepper, lemon juice and wine.

Boil for a few minutes in order to evaporate the alcohol.

Add the parsley and coriander.

Season with salt and pepper.

Add the tomatoes.

Top with fish fillets.

Reduce heat and cover pot.

Cook over low heat until the fish is cooked.

The fish cooking time depends on the thickness of the fillets.

Serve with white rice and slices of boiled potatoes.

Piquancy show