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Omega 3’s

Serving Size:
2
Time:
1 hour
Difficulty:
Easy

Ingredients

  • 1 tablespoon cooking oil, 1 onion, chopped, 1 1/2 teaspoons grated fresh ginger, 1 3/4 cups canned crushed tomatoes in thick puree, 3/4 teaspoon salt
  • 2 pounds cod or scrod fillets, cut to make 4 pieces, 1/4 teaspoon fresh-ground black pepper, 1/4 cup chopped cilantro or parsley

Directions

  1. In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.
  2. Add the fillets and black pepper to the pyan and cook, covered, until just done, 10 to 12 minutes longer for 1-inch thick fillets. Stir the cilantro into the sauce. Serve the fish topped with the sauce.

Pro Tips

This is a recipe by food & wine. It turned out nicely and took about 25 minutes to prepare. I enjoyed the light flakiness of the fish and the zestiness of the tomato sauce.

If I were going to make any changes to the recipe, then I would add wine to the sauce and garnish with a bit of parmesan cheese.

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Lots of love and light!