RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Fish in Fresh Tomato Sauce - pareve
Rebecca Ets-Hokin offers this as a quick dish for summer which doesn't heat up the kitchen; Jewish Bulletin of Northern California. "The Fish in Tomato Sauce is an extremely easy, yet creative way to use a tomato sauce. This method of cooking the fish guarantees moist and succulent results. It is wonderful for a Shabbat dinner, but served cold, it is delicious for Shabbat lunch as well. Good choices for fish include snapper, sea bass and tuna." Ruth FISH IN FRESH TOMATO SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 8 4 Tbs. olive oil 4 cloves garlic, put through a press 1 medium onion, chopped 2 lbs. chopped tomatoes 2 Tbs. chopped rosemary 1/2 tsp. sugar salt and pepper to taste 3 lbs. fish fillets (6 oz. pieces) Heat the olive oil in a large pan. Add the garlic and onion, and sauté until they are soft and translucent. Add the tomatoes, rosemary, sugar, salt and pepper. Simmer uncovered for 20 minutes, until the sauce is slightly thickened. About 15 minutes before serving, bring the tomato sauce to a simmer. Add the fish and let simmer for 4 minutes. Turn off the flame, put the lid on the pan, and allow the fish to cook for 11 minutes. Serve immediately.
