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