Angelakis Weekly Seafood Specials



Blue-Eye Trevalla: Poached in Fresh Tomato Sauce

E-mail Print
(0 votes, average 0 out of 5)

You Need: (Serves 4)

  • 4 x 200g blue-eye trevalla fillets
  • 5 large ripe tomatoes
  • 1 tablespoon olive oil
  • 1 large brown onion, sliced thinly
  • 2 cloves garlic, crushed
  • 2 teaspoons sugar
  • 1/3 cup dry white wine
  • 2 tablespoons chopped fresh herbs (parsley, basil, oregano, coriander or thyme)
  • paprika or chilli powder can be added for extra zing



Heat the oil in a medium pan then cook the onion and garlic, stirring until onion is soft. Addtomato, sugar and wine. Simmer uncovered for about 20 minutes or until the sauce has thickened.

Remove the pan fromt he heat and add the fish. return to the heat and bring the sauce to the boil again. Reduce the heat and simmer very gently for about 5 minutes or until the fish is tender.

Serve with steamed vegetables or salad and chunky bread.