Prep 30 mins
Cook 25 mins
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.