For 4 people
For 4 people
Before you begin, preheat the oven to 180°C.
In a pan, sweat the chopped shallot for 5 minutes with 20g of butter and turmeric. Then add 75cl of hot water, salt and pepper.
Add the rice to the pan, cover and simmer for 12 minutes.
In an oiled dish, arrange the tomatoes and drizzle them with a little oil, salt and pepper. Bake for 15 minutes.
Season the fillets, flour them and cook them in a pan with 20g of butter for 3 to 4 minutes on each side.
Fluff the rice with a fork, incorporating 20g of butter in pieces.
Serve the fish and tomatoes with the rice.
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