With all the shortcuts in this menu, why not whip up your main course from scratch? The dory fillets are made extra special by the luscious tomato confit and rum sauce.

Serves 4 Prep Time 15 minutes Cooking Time 15 minutes

Ingredients:

• 2 tablespoons vegetable oil
• 300 grams cream dory fillets, cut into 2 equal portions
• salt and pepper to taste
• 1 tablespoon minced onions
• 2 tablespoons rum
• 3 tablespoons all-purpose cream

For the crust

• 2 tablespoons finely chopped cashew nuts
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, softened
• salt and pepper to taste

For the tomato confit

• 2 tablespoons olive oil
• 2 tablespoons minced onions
• 1 teaspoon minced garlic
• 2 tomatoes, chopped
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon powdered chicken bouillon
• 3 tablespoons water

Directions:

1. Make the crust: In a mixing bowl, combine cashew nuts, Parmesan cheese, and butter; blend well. Season with salt and pepper.  Set aside.
2. Heat vegetable oil in a pan over medium heat. Season fish with salt and pepper and cook for 2 minutes on each side.  Top one side of fish with the cashew crust and place in the oven until crust melts or turns golden.
3. In the same pan used to cook the fish, sauté onions and deglaze with rum. Reduce until 1/4 in volume.  Pour in cream and season with salt and pepper.
4. Make the tomato confit: In a sauté pan, heat olive oil and cook onions and garlic for 2 minutes. Add tomatoes and season with Italian seasoning and chicken bouillon. Cook for 3 minutes.  Add water and cook for 5 minutes more.
5. Plate the cream dory and drizzle with rum sauce and tomato confit. Serve with white rice or pasta.

Substitution tip This recipe will also work with lapu-lapu or salmon.

source: [yummy.ph]