1teaspoon(5 g) minced garlic or 1/2 tablespoon garlic powder
¼cup(60 g) cream, heavy or whipping cream
1/4cup(60 g) milk
¼cup(68 g) tomato sauce
½teaspoon(1 g) smoked paprika
½ teaspoon(1 g) white pepper or black pepper
1teaspoon(1 g) thymeItalian herbs
1-2tablespoons(4-8 g) chopped parsley
½ -1cup(118 - 237 ml) broth or water
Salt to taste
Rinse fish fillet, season with seasoned salt and pepper. Set aside.
In a large skillet, heat oil over medium heat until hot, and then add the fish fillet, brown 2 minutes on each side to ensure even brownness.
Remove fish and set aside. Drain oil and leave about 2 tablespoons.
Add onions, followed by minced garlic stir for about 5 minutes, then add cream, milk, tomato sauce, paprika, white pepper, thyme, parsley, ½ cup broth salt and pepper
Bring to a boil and let it simmer for about 7-8 minutes. Then add fish-Adjust sauce thickness and seasonings, with water or broth, salt according to preference. Simmer for a minute or two. Remove from heat and serve warm
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
If you want crispy exterior and soft flesh interior (just like the pan-fried ones) then you have to coat your fish with flour before pan-frying. Then place the fillet on top of your sauce. I usually don’t coat my fish unless it’s absolutely necessary .
White fish fillet is very delicate so handle with care, make sure you are using a non-stick pan or for best results.
You can replace the regular milk for evaporated milk or coconut milk if you want to reduce your calorie and fat intake.
You may replace red snapper fillets with any white wish fillets like salmon and cod.