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Tuscan Fish Fillets

Tuscan Fish Fillets

Seafood Recipes: Tuscan Fish Fillets Recipe

Here's a delicious low-fat fish dish inspired by the many flavours of Tuscany. I like to make double quantities of the sauce to refrigerate or freeze for later on. This dish was even better with a  light and fruity South Australian 2008 Chardonnay. Or perhaps choose another Chardonnay.

See our suggested wine matches.

Serves 4.


You need:
vegetable oil
1 large clove garlic, crushed
1 large brown onion, finely chopped
2 tablespoons tomato paste
2 large tins whole tomatoes, drained (reserve juice)
salt and freshly ground pepper
3 bay leaves, finely crushed
2-3 drops tabasco
1 teaspoon fresh basil, finely chopped
1 capsicum, red or green, seeded and chopped
3 stalks celery, finely chopped
a handful of capers
1 cup dry white wine
4 thick fillets fish (e.g. gemfish, snapper, jewfish)
1 tablespoon dark malt vinegar



Pour a little oil into a large heavy frying pan, just enough to cover surface. Heat oil gently, add onion and sauté until lightly coloured. Add crushed garlic and sauté for 30 seconds. Add tomato paste, tinned tomatoes, bay leaves, salt and pepper to taste, tabasco, basil, chopped capsicum, celery and capers. Cook on medium heat, stirring occasionally, for about 15 minutes. Add reserved tomato juice and wine. Cook, stirring, for another 2 to 3 minutes. Add a little more wine at this point if sauce seems too thick.

Place fish fillets carefully in sauce mixture, sprinkle with vinegar, and poach very gently, uncovered, for about 12 minutes (depending on thickness of fish). Serve immediately on warm plates, pouring sauce over fish and sprinkling with chopped parsley. Great served with creamy mashed potatoes.


Our Favourite Wine Match:

We enjoyed this tasty fish meal with South Australian 2008 Chardonnay, a fresh, fruity wine with with lingering hints of sweet peach. Or perhaps try another of our popular Chardonnays.

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