Monday, 18 June 2012

Fish Schnitzels with Tomato and Veggies Sauce


6 fish schnitzels
15ml oil
15ml butter
1 red sweet pepper, roughly chopped
200g baby marrows, roughly chopped
410g Rhodes Tomato, Onion & Garlic
15ml balsamic vinegar
5ml soft brown sugar
Salt and freshly ground black pepper


Preheat the oven to 180°C and grease an oven dish with melted butter or cooking spray. Arrange the schnitzels in the prepared dish and bake for about 15 minutes or until cooked and crisp. Heat the oil and butter in a saucepan and fry the peppers and baby marrows over high heat for a minute. Add the Rhodes Tomato, Onion & Garlic, salt and pepper, balsamic vinegar and soft brown sugar. Bring to the boil, lower the heat and simmer for 5 minutes. Serve the schnitzels with the tomato and veggie sauce and creamy mashed potatoes.