Sephardic Fish in Tomato Sauce



Sephardic Fish in Tomato Sauce

3 to 4 tablespoons olive oil

1 Spanish onion, chopped fine

1 Serrano chile, seeded and chopped fine

1 (28-ounce) can San Marzano tomatoes, chopped (reserve liquid)

1/4 cup chopped cilantro

1/4 cup chopped parsley

Juice of one lemon

2 whole red mullets (about 1 1/2 pounds total; may substitute snapper fillets)

Kosher salt and pepper to taste

Heat oil in a sauté pan, and sauté onions and chile until soft. Add tomatoes and half their liquid, herbs and lemon juice. Bring to a simmer. Taste for salt and pepper.

Add fish, cover pan tightly (use foil if necessary) and simmer on low heat for 8 to 10 minutes. Check after several minutes; if tomatoes are dry, add more of the reserved liquid. When fish is done, it should be “tender falling apart.” Serve at room temperature. Makes 4 servings.

Source: Adapted from Lea Junger

Per serving: 396 calories, 46 percent calories from fat, 20 g fat, 4 g saturated fat, 12 g monounsaturated fat, 83 mg cholesterol, 36 g protein, 19 g carbohydrates, 3 g fiber, 675 mg sodium

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