Ingredients
- Fish
- 6 fillets of King George whiting (more or less depending on size)
- 1 tbsp butter, melted
- sea salt
- freshly ground pepper
- 1 tsp chives, snipped
- 2 tsp tarragon, chopped
- 2 tsp parsley, chopped
- Sauce
- 3 ripe tomatoes
- 50g unsalted butter
- 2 tbsp whipping cream or creme fraiche
- 2 tbsp freshly grated horseradish or 1 tbsp prepared horseradish, pressed through a sieve to remove as much liquid as possible
- sea salt
- freshly ground pepper
Method
For the fish
Arrange the fish fillets side by side on a lightly oiled non-stick pizza tray or similar. Brush fillets with the melted butter and season lightly. Mix herbs and set aside. Refrigerate fish until ready to serve. This dish takes less than 10 minutes to cook.
For the tomatoes
Slice tomatoes and cook with the butter in a small covered pan over moderate heat, until the tomatoes have collapsed.
Press through the medium disc of a food mill and then for a completely smooth sauce whizz for a moment in a blender or food processor. Return to the rinsed-out pan, add the cream and return to simmering point. Stir in horseradish, season and keep warm.
Preheat a grill to very hot and warm some plates.
Slide the fish under the grill for about five minutes. As soon as they are cooked spoon a little sauce onto each plate, slide on the fillets, and spoon over the rest of the sauce. Scatter generously with the herbs.
The nicest accompaniment is a vegetable that also cooks quickly - freshly shelled peas, sugar snap peas, or a bowl of waxy new potatoes.
