0 min 
Easy 
Ingredients
- Bay leaf 1
- Boneless fish fillets or steaks (halibut or cod or another white fish) 2 lbs
- Capers 1 tsp
- Chilli Powder 1/4 tsp
- Dried Oregano 1 tsp
- Dry white wine 1/4 cup
- Extra virgin olive oil 4 tablespoons
- Flat Leaf parsley 1/2 cup chopped
- Garlic 4 large cloves
- Leek 1
- Lemon 1 large
- Onions 1 lb
- Organic Finely Chopped Tomtoes 1 bottle
- Paprika 1 tsp
- Pinch of sugar optional
- Pomi Double Concentrated Organic Tomato Paste 1 tbsp
- Salt and pepper to taste
Preparation
- Pat the fish dry and season to taste with salt and pepper.
- 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.
- 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.
- 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.
- Pour in the wine and the tomato paste and cook for another minute or two until wine has reduced
- 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
- Remove pan from heat and place the fish onto the sauce submerging pieces into the sauce and spooning sauce over the pieces.
- 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.
- Remove from the oven once done and serve with lemon wedges and capers and with rice, or whatever side you prefer.
