Fish Poached in a Tomato Wine Sauce (Can Be Made Salt-Free)

Submitted 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)."

 

• Ready In: 20mins
• Ingredients: 8
• Yields: 4 fish filet
• Serves: 4

ingredients

• 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

1. Whisk together tomato paste, water, wine and lemon juice and pour into a skillet large enough to accomodate the fish filets lying flat.
2. Heat briefly and add the basil.
3. Place the fish on the bottom of the skillet so that they are partially covered by the liquid and sprinkle evenly with the pepper.
4. 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).
5. Remove the fish to a warm platter, turn up the heat and allow the liquuid to cook down for a minute or so.
6. Serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.
7. Place extra sauce on the table for the fish and/or to serve over rice.