Poisson aux Tomates, Gratiné

Fish with tomatoes, au gratin

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is a versatile recipe, which may be applied to a bream or porgy which has first been poached in a court-bouillon; but is equally suitable for grilled steaks of grouper, fried fillets of weever, etc. Whatever the fish, you will need about 700 g (1½ lb), cooked weight; and in addition: