Oven-roasted tomatoes with yellowtail flounder paupiettes

Ingredients

• 4 fillets of yellowtail flounder, 150 g (⅓ lb)
• 200 ml (⅘ cup) fish stock
• 2 tomatoes, cut in half and hollowed out
• 100 g (3 ½ oz.) onion, finely diced
• 15 ml (1 Tbsp) butter
• 15 ml (1 Tbsp) olive oil
• 45 ml (3 Tbsp) cold butter
• Salt and pepper to taste

Preparation

• Salt and pepper the fillets, roll into paupiettes, wrap in plastic wrap and poach in the fish stock for a few minutes.
• Sauté the onion in 15 ml (1 Tbsp) of butter and the olive oil; do not brown.
• Bake the four tomato halves, seasoned and topped with a spoonful of onion, at 200°C (400°F) for about 10 minutes.
• Place the fish paupiettes in the tomato halves and keep hot.
• Reduce the fish stock by half. Take off the heat, swirl or whisk in the cold butter.
• Drizzle the sauce over the fish and place under the broiler for a moment to glaze. Serve.