Servings: 4


  • 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.