Herb Crumb Bhetki With Tomato Emulsion Sauce Recipe

1. At first, we need a fresh bhetki fish, clean it well and post that, it has to be sliced up.

2. Now take a deep-bottomed bowl and put the fish slices in.

3. Season the fish slices with salt and pepper and then keep it aside.

4. Wash all the vegetables thoroughly.

5. Cut potatoes into triangles or the desired shape of your choice.

6. Now, we will wash and chop the thyme/parsley/dill and keep it aside in another bowl.

7. Prepare the fresh bread crumb's topping, and for the preparation, you will need the following ingredients such as fresh bread crumbs, parsley, solid butter, and parmesan cheese.

8. Now, take out a tava and then keep it on the gas and heat the tava.

9. Sear the fish with olive oil, till it gets to a light brown colour on both sides of the fish.

10. Meanwhile, for the sauce - in a pan, heat olive oil and then put onion in the pan, post that, sauté the onion slices. Add garlic and sauté the same.

11. Add in the washed and diced tomato chunks and sauté them until the tomatoes are cooked well, add in the tomato juice and thyme and cook for about five minutes on the burner.

12. Then, take the tomato mixture and pass it through a blender, blend well and strain and reserve the juice obtained. Discard the pulp, and keep it aside.

13. Once the fish is seared, then apply mustard on the upper surface of the fish and put the crumb mixture and bake for 3 minutes at 220 degrees in the oven.

14. Meanwhile, heat a pan and add olive oil to the pan and sauté the veggies and the potatoes and finish it with the chopped herb (thyme/parsley/dill); season well.

15. In a pan, heat olive oil and mix it with the strained tomato juice and whisk well until it has almost blended in, add the seasoning.

16. For plating - plate the veggies on the base and pile up the herb crumb fish on top.

17. Spoon the tomato emulsion on the plate.

18. Garnish (optional) - garnish with sautéed cherry tomatoes, tossed in balsamic vinegar and a grilled lime wedge.