Recipe by Transylmania
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.
Top Review by Contul M.
This was a nice combination of flavors and textures, but a big downside that I encountered is that the lemon skin bitters the entire dish. The slices of lemon look very nice on top of the fish, but they sure leave a bitter aftertaste. I will make this again, but this time I'll skin the lemons.
- 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
Directions See How It's Made
- 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!