Recipe by JanuaryBride
This is a healthy, fish in a sauce that tastes fabulous with a side of brown rice (to help soak up some of the sauce). Feel free to try this recipe with flounder, scallops, cod, scrod, shrimp or sea bass. It's a great basic recipe for "fancy fish"; feel free to add minced garlic or onion if you like. You also may want to double the sauce. . .totally up to you. This was originally a recipe from the Salt Free Life. In order to make it low sodium, just use no salt added tomato paste (and it tastes awesome salt free too).
- 4 fish fillets, thawed
- 3 ounces tomato paste (may use salt free)
- 1⁄2 cup water
- 3⁄4 cup white wine
- 1⁄2 lemon, juice of
- 3 tablespoons fresh basil (1T if using dried)
- fresh ground black pepper
- 1 sprig fresh parsley (to garnish)
Directions See How It's Made
- Whisk together tomato paste, water, wine and lemon juice and pour into a skillet large enough to accomodate the fish filets lying flat.
- Heat briefly and add the basil.
- Place the fish on the bottom of the skillet so that they are partially covered by the liquid and sprinkle evenly with the pepper.
- When the liquid starts to simmer, turn down the heat, cover and cook until the fish is cooked through (usually 10 minutes for fish filets, but only a few minutes for shrimp or scallops).
- Remove the fish to a warm platter, turn up the heat and allow the liquuid to cook down for a minute or so.
- Serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.
- Place extra sauce on the table for the fish and/or to serve over rice.