My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.
- 2 lbs fish fillets (cod, haddock or other white fish.)
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 leek, cleaned and sliced (white part only)
- 4 garlic cloves, minced
- 1 1⁄2 cups canned plum tomatoes (about 1 medium sized can)
- 2 tablespoons tomato paste
- 1 cup white wine
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon rosemary
- salt and pepper
- 1 green pepper, sliced
- 1 lemon, sliced
- 1 bunch fresh parsley, minced
- In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
- Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
- Preheat the oven to 350.
- In a baking pan pour about 1/3 of the sauce.
- Put the fish fillets on top of the sauce. Top with the sliced green pepper.
- Pour the wine over this and then top with lemon slices.
- Pour the rest of the tomato sauce over all and then top with minced parsley.
- Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!
This is an incredible dish. 5 out of 5
overall the recipe was very good. We did not have any wine and used apple juice as a substitute which made it too sweet for my liking. I would make this again only i would not substitute the wine. The lemons also gave it a great flavor.
Excellent.....I altered the recipe a bit as I had no wine so I ommited that----would serve this to company along with roasted fingerling potatoes.