Prep 10 mins
Cook 1 hr
This recipe makes a lovely thick sauce perfect in my opinion for most varieties of white, non-oily fish. We like it for its slightly sweet taste which is different from most other tomato-based sauces that generally end up tasting like spaghetti sauce. It's also a pretty healthy recipe, I think.
- 1 lb ripe tomatoes, seeded and coarsely chopped
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1 teaspoon fresh chives, chopped
- 2 green onions or 2 scallions, finely chopped
- 1⁄3 cup dry white vermouth
- 1 tablespoon olive oil
- salt and pepper
- 2 lbs fish fillets (a white variety, such as haddock, cod, catfish, etc.)
- butter (optional)
- TO PREPARE SAUCE:.
- Combine first seven ingredients in a saucepan.
- Simmer for 30 minutes.
- Add olive oil, and simmer for an additional 30 minutes or until sauce is thickened and reduced in volume.
- Add Salt and Pepper to taste.
- Serve sauce over fish.
- TO PREPARE FISH:.
- There are various methods you may use but I prefere one of the following:.
- METHOD ONE:Preheat oven to 400°F Butter a baking dish large enough to hold all the fillets in one layer, and place the fish in it.
- Dot with butter, salt and pepper to taste.
- Cook in the oven 10-12 minutes, or until fish flakes easily with a fork.
- METHOD TWO: Place fish fillets on a large piece of aluminum foil.
- Salt and pepper to taste.
- Fold foil securely around fish and place in steamer over boiling water.
- Steam about 5 minutes, or until fish flakes easily with a fork.
I used haddock for this lovelty dish and discovered I had no vermouth, so used a dry white wine as a substitute. Made only one pound of fish, but used the entire recipe for the sauce except decreased the wine a tad and added a little water instead to make the 1/3 cup of liquid. Used the oven method and the dish was done in exactly 12 minutes.Thanks so much for sharing this recipe.