Red Snapper With Rougail Sauce - cooking recipe

Ingredients

1 nice portion of fresh fish
sunflower oil
salt, pepper, fresh grated ginger
sauce
1 glass white wine (or half water, half wine)
fresh tomato, pure ed
1 large onion, finely chopped
3 garlic cloves
finely grated fresh ginger
Fresh herbs
chopped cilantro and parsley
salt, pepper, chili pepper
sunflower oil

Preparation

Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
Pour the fresh tomato puree over the spice mixture.
Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
Season the snapper fillet with salt, pepper and grated ginger.
Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
Finish the sauce by adding the fresh herbs just before serving over the fish.