Provençal Tomato Sauce with Basil and Orange

1 comment

Appears in Cook's Illustrated September/October 1995

This is an excellent pan sauce to make after sautéing fish fillets.

SERVES 4

TIME 20 minutes

WHY THIS RECIPE WORKS

We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was ...

Print