INGREDIENTS
2 TBSP. olive oil
2 TBSP. butter
1 TBSP. minced garlic
1 TBSP. minced fresh rosemary
2 TBSP. minced onion
2 TBSP. minced celery
2 TBSP. minced carrot
Pinch minced dried thyme
1 cup chopped tomato
Salt and black pepper, to taste
4 weakfish, skin on
Salt and pepper, to taste
ΒΌ cup dry white wine or water, if needed
DIRECTIONS
Heat the butter and oil over medium heat in a skillet with lid.
When the butter foam subsides, add the garlic, rosemary, onion, celery, carrot and thyme.
Cook, stirring occasionally, over medium-low heat until the vegetables soften.
Add the tomato; season with salt and pepper.
Cook for 3 minutes, then lay the fillets on top of the sauce.
Cover and cook until the fillets are white and firm, about 5 to 8 minutes.
Remove the fillets to a warm plate.
If the sauce is dry, add the wine and simmer for 1 minute.
Pour the sauce over the fillets and serve.
Serves 4.
