Pan Fried Fish With Tomato And White Wine


Fish fillets with a tomato, wine and balsamic sauce topped with tomato, olive and basil

Prep time:15 mins

Cook time:15 mins

Serves: 4


  • 4 x 160g fish fillets or cutlets
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1/3 cup Leggo’s Tomato Paste
  • 1 tablespoon brown sugar
  • 1 cup chicken stock
  • ½ cup white wine (Pino Grigio, Verdello or Reisling)
  • 1 tablespoon lemon juice
  • 8 sprigs fresh dill
  • 2 tomatoes, de-seeded and finely diced
  • ¼ cup pitted Kalamata olives, quartered
  • 4-5 fresh basil leaves, torn
  • 1 tablespoon toasted pine nuts


Step 1

Season fish fillets to taste. Heat oil in a frypan over medium heat and stir in garlic. Add fish and cook for 1-2 minutes on either side. Remove from frypan and set aside.

Step 2

Using the same frypan, stir in Leggo’s Tomato Paste and brown sugar, cook for 30 seconds. Add the chicken stock, white wine and lemon juice, heat, stirring until just boiling. Stir in the dill sprigs. Reduce heat to low, return fish to frypan and cook for 8-10 minutes, turning fish halfway through cooking.

Step 3

Meanwhile, combine tomatoes, olives, basil leaves and pine nuts. Serve fish with tomato balsamic sauce, topped with tomato mixture.

Tasty Tip!

Mackerel or barramundi work well with this recipe.

PanFried Mackeral With Tomato  White Wine
Average user rating:
  • 4

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