- 2 pounds flaky white fish fillets such as cod, haddock, halibut, or pollock
- ½ cup olive oil
- 2 onions, sliced lengthwise
- 3 garlic cloves, chopped
- 2 bay leaves
- 1 can crushed tomatoes
- 1 can tomato sauce
- 1 tablespoon tomato paste
- water, warm (if needed)
- 4 tablespoons ground cinnamon
- 2 tablespoons ground cumin
- salt and pepper to taste
- parsley, chopped (for garnish)
Prepare the sauce by placing olive oil in a pot.
Sauté the onion until transparent, adding the garlic and bay leaves.
Add the crushed tomato (with the liquid), tomato sauce, and tomato paste, then combine well.
Adjust moisture by adding additional water if needed. Sauce should not be very thick.
Mix in cinnamon and cumin. Taste and adjust flavor with salt and pepper.
Pre-heat oven to 375°F.
Rinse the fish with cold water and pat dry with paper towels, then slice into desired portions.
Scoop some of the tomato-onion sauce onto a baking dish so that it covers the bottom of the dish.
Position the sliced fish on top of the tomato-onion sauce, then pour the remainder of the sauce around and over the fish.
Place the baking dish into the oven and bake for 17 to 20 minutes until the flakes separate when the fish is tested with a fork.
Remove from oven, garnish with parsley, and serve.