09/05/2026
Elevating dinner with a simple classic: Golden pan-fried fish over a silky tomato puree.
The secret is a screaming hot pan for that perfect crust and fresh tomatoes for that natural tang. Fine dining at home has never been easier.
Pan-Fried Fish with Silky Tomato Puree
1. The Tomato Puree
Ingredients: 3-4 ripe tomatoes, 1 clove garlic (minced), 1 tsp olive oil, salt, and a pinch of sugar.
Method:
Dice the tomatoes.
In a small pan, sauté the garlic in olive oil until fragrant.
Add the tomatoes, salt, and sugar. Simmer on medium-low for about 10–12 minutes until they break down completely.
The Secret: Blend the mixture until smooth, then push it through a fine-mesh strainer with a spoon. This gives you that "restaurant-style" silky texture.
2. The Fish
Ingredients: 2 fish fillets (skin-on is best!), salt, pepper, and 1 tbsp oil.
Method:
Dry the fish: Use a paper towel to pat the skin bone-dry. This is the only way to get it crispy!
Season both sides with salt and pepper.
Heat oil in a pan over medium-high heat.
Place fish skin-side down. Press it down gently with a spatula for 30 seconds so it stays flat.
Fry for 3–4 minutes without moving it. Once the skin is golden and crispy, flip and cook for only 1 minute on the flesh side.
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