Redfish with Tomato and White Wine Sauce

Redfish with Tomato and White Wine Sauce
Fishboxer Fishbox HQ from Muir of Ord

This is a really quick recipe, showing you how to make the most of your redfish.


  • 4 X 150g redfish fillets
  • 2 tbsp plain flour
  • 70ml extra virgin olive oil (plus extra to drizzle)
  • 1 onion (thinly sliced)
  • 2 crushed garlic cloves
  • 1 carrot (thinly sliced)
  • 1 tsp tomato puree
  • 400g can chopped tomatoes
  • 1 bay leaf
  • 125ml dry white wine
  • 1/2 lemon
  • chopped flat-leaf parsley, to serve
  • lemon wedges (to serve)


  1. Put the flour on a plate and season with saltĀ and pepper.
  2. Coat the fish in flour and shake off excess.
  3. Heat half of the oil in a frying pan over a medium to high heat.
  4. Cook the fish for 2-3 minutes on each side.
  5. Remove the fish from the pan and set aside.
  6. Wipe the remaining oil out of the pan and reduce the heat to low.
  7. Heat the rest of the oil, then add the onion, garlic and carrot then cook until softened, or for approximately 5 minutes.
  8. Add the tomato puree, tomatoes, bay leaf and wine to the pan then simmer for 15 minutes.
  9. Return the fish to the pan and cook for a further 5 to 6 minutes.
  10. Once plated, squeeze theĀ lemon juice over the fish.
  11. Garnish with parsley and drizzle with olive oil.
  12. Serve with lemon wedges.