Melt the butter and one teaspoon vegetable oil in heavy non-stick frying pan. Season the fillets with salt and pepper and arrange them in the pan when the butter is hot.
In container, mix together the vermouth, melted butter and tomato puree and pour the mixture over fish fillet, and let it simmer close to boiling degree, then reduce the heat, and let it continue cooking 4 – 5 min depending on the size and thickness of the fish, you may shake or poach the fish in the pan gently every minute or so..
Remove the cooked fish and arrange on a heated serving dish. Add the whipping crème to the sauce in the pan and heat through, whisk the mixture until the sauce has thickened, strain the sauce over the fish. Garnish with watercress and lemon wedges… Enjoy
- 4 fish fillets ( Cod, Red snapper or Mahi mahi)
- ½ stick softened butter
- 8 table spoons dry vermouth
- 4 tablespoons melted butter
- 8 table spoons whipping crème
- 3 tablespoon caper
- Salt and pepper