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SUNSET® Zima®, fish and wild mushroom Fricassee


15 SUNSET® Zima® Tomatoes, cut in half crosswise
2 – 6oz pieces white fish fillet (ask your local fish monger to cut your white fish down for you)
12 oz wild mushrooms
1 oz cooking oil
1oz butter
2 small shallots, sliced
1 clove garlic, chopped
splash white wine
4 fl oz 35% cream
Fresh parsley, chopped
Dash of lemon juice
salt and freshly ground black pepper


Preheat your oven to 350 degrees

Check the fish for small bones. Season with salt and pepper. In a medium hot pan add the other half of the cooking oil. Place the fish (flesh side down) in the frying pan and place in the pre-heated oven for 5-6 minutes

Start by brushing your mushrooms with a pastry brush to clean them. Break the mushrooms down by hand or cut them to a bite sized pieces. Cut the SUNSET® Zima® tomatoes in half. Slice the shallots and finely chop the garlic.

In a hot frying pan, add half the cooking oil and the butter, toss in the shallots, garlic and mushrooms and tomatoes. Lower the heat and gently sauté. Add the white wine and reduce its volume by half. Add in the cream and reduce the fricassee until thick. Finish with salt, pepper, and fresh chopped parsley. Just before you put the fricassee on the fish add the dash