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Poached Fish with Roasted Tomato Sauce
Servings: 4
Ingredients
- 1 medium yellow onion, chopped
- 1 garlic clove, minced
- ½ inch piece fresh ginger, peeled and grated
- 1 can (15 ounces) roasted chopped tomatoes, no added salt
- ½ teaspoon Himalayan pink salt
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon black pepper
- ½ teaspoon curry powder (optional)
- ½ teaspoon rosemary (optional)
- 1½ pounds fresh white fish (cod, halibut, haddock), cut into 2-inch pieces
- ½ cup chopped fresh parsley, for garnish
- 1 lemon, sliced for garnish (optional)
Step 1
Heat the olive oil in a large saucepan over medium-low heat.
Step 2
Sauté the onion until soft and translucent, 5–7 minutes.
Step 3
Add the garlic, ginger, tomatoes (with juices), Himalayan pink salt, pepper, and curry powder. Simmer for 20 minutes, stirring occasionally.
Step 4
Place the fish in the sauce, cook covered for about 8–10 minutes. Be careful not to overcook. The fish will add its own liquid to the dish.
Step 5
Serve sprinkled with fresh parsley and freshly squeezed lemon.
This fish entrée can be served over a bed of lightly sautéed kale.
