Recommended product

Recommended product

Double Concentrated Organic Tomato Paste 4.6oz

One bottle of Organic Finely Chopped Tomatoes

Available in easy-to-squeeze tubes to effortlessly bring bold and aromatic tomato flavors to all of your favorite dishes. Store up to 5 days in the fridge after opening

EXPLORE
0 min
Preparation time
Easy
Difficulty
Ingredients for
Double Concentrated Organic Tomato Paste 4.6ozOne bottle of Organic Finely Chopped Tomatoes
Bay leaf1
Boneless fish fillets or steaks (halibut or cod or another white fish)2 lbs
Capers1 tsp
Chilli Powder1/4 tsp
Dried Oregano1 tsp
Dry white wine1/4 cup
Extra virgin olive oil4 tablespoons
Flat Leaf parsley1/2 cup chopped
Garlic4 large cloves
Leek1
Lemon1 large
Onions1 lb
Organic Finely Chopped Tomtoes1 bottle
Paprika1 tsp
Pinch of sugaroptional
Pomi Double Concentrated Organic Tomato Paste1 tbsp
Salt and pepperto taste
Preparation

Directions

  1. Pat the fish dry and season to taste with salt and pepper.
  2. Lay the fish in a dish or resealable bag and squeeze the juice of one half of the lemon over it. Refrigerate for 20 minutes while you prepare the remaining ingredients.
  3. Heat the oil over medium heat in a large, heavy skillet and add the onions and leeks. Cook, stirring often, until they have softened and are starting to get golden, 10-12 minutes.
  4. Add a generous pinch of salt and the garlic, paprika, chili powder, oregano and the bay leaf and cook, stirring, until the garlic is fragrant, 30 seconds to a minute.
  5. Pour in the wine and the tomato paste and cook for another minute or two until wine has reduced
  6. Stir in the finely chopped tomatoes, sugar if using, and half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 10 minutes. In the meantime preheat the oven to 375 ° F
  7. Remove pan from heat and place the fish onto the sauce submerging pieces into the sauce and spooning sauce over the pieces.
  8. Place skillet in the oven and bake until the fish is opaque and pulls apart easily with a fork, approx 25-30 minutes depending on the thickness of the fillets basting the fish every 10 minutes.
  9. Remove from the oven once done and serve with lemon wedges and capers and with rice, or whatever side you prefer. 

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