Preparation time: 20 min. Total time: 40 min.
Ingredients (for 4 people) :
- 4 salmon steaks
- 250 grams cherry tomatoes
- 1 teaspoon caster sugar
- 2 onions
- 1 clove garlic
- rosemary sprigs
- olive oil
- salt and pepper
Preparation:
Preheat oven to 180°C (ther.6).
In an ovenproof dish, place the salmon steaks on a sheet of aluminum foil, drizzle with olive oil, sprinkle with rosemary, season with salt and pepper, cover with the foil to close the papillote and place in the oven for 25 minutes.
Meanwhile, heat a frying pan with 1 tablespoon olive oil, add the chopped onions and pressed garlic clove. Leave to melt for a few minutes. Add the halved cherry tomatoes, season with salt and sugar and simmer over a low heat for 30 minutes.
Serve the fish steaks with the cherry tomato compote and rice or noodles.
Tips :
Replace the salmon steaks with cod.