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QUICK FIX

Chef Jaideep Kanungoe heads the European section of the kitchen at The Park, Chennai which includes continental banqueting as well. A graduate of the IHM, Kolkata, he has seven years of experience in European cooking and has trained with celebrity chefs such as Carluccio, Jeffrey Lord and Andrea Spossini, to name a few.

Bekti fillets (60 gm): 3

Baby potatoes (washed and scrubbed): 100 gm

Tomatoes (peeled and chopped coarsely): 100 gm

Onions, chopped: 25 gm

Garlic, chopped: 25 gm

Salt: 15 gm

Black pepper, crushed: 15 gm

Flour: for dredging

Olive oil: 20 gm

Parsley, finely chopped: 10 gm

Butter, cold: 15 gm

Season the bekti with 5 gm of salt and pepper, dredge in flour and keep aside.

Meanwhile, boil the potatoes until soft and drain. Keep aside.

Blanch the tomatoes in boiling water for 10 seconds. Remove and cool quickly.

De-skin the tomatoes and chop coarsely.

In a pan, heat 5 ml of olive oil and add a knob of butter. Add the potatoes and toss till well coated. Season with salt and pepper and finish with chopped parsley.

In another pan, add the remaining oil and heat. Add the chopped onions and garlic and sauté till translucent. Add the tomatoes and cook till lightly mashed. Place the fillets of fish on the tomato sauce and sprinkle with salt and crushed pepper. Place pan in the oven for 6 minutes or till fish is cooked.

Serve the fish with the sauce spooned on top and the potatoes as an accompaniment. Garnish with chopped parsley.

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