A delightful dish featuring tender fish fillets in a rich tomato cream sauce, perfect for a comforting meal.
Heat a bit of oil in a saucepan over medium heat and sauté the chopped onion until soft and translucent.
Use a non-stick pan to prevent sticking and ensure even cooking.
Add the chopped tomatoes, white wine, parsley, black pepper, sugar, and salt to the saucepan. Stir well to combine.
Use ripe tomatoes for a naturally sweeter sauce.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to blend the flavors.
Stir occasionally to prevent the sauce from sticking to the pan.
Place the fish fillets into the sauce, ensuring they are submerged. Simmer gently for 7 minutes or until cooked through.
Avoid overcooking the fish to keep it tender and moist.
Carefully remove the fish fillets with a slotted spoon and place them on a serving dish. Keep warm.
Cover the dish with foil to retain heat.
Increase the heat and reduce the sauce until it thickens to your desired consistency.
Stir frequently to avoid burning the sauce.
Stir in the cream and let the sauce simmer for another 2 minutes.
Taste and adjust the seasoning if needed.
Pour the sauce over the fish fillets and serve immediately.
Garnish with a sprig of parsley for a fresh touch.
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