Ingredients
2 pounds boneless fish fillets or steaks, halibut (Pacific US), black
cod (Alaska and Canada), porgy, striped bass or mahi mahi (United
States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)
Directions
1. Pat the fish dry and season to taste with salt and
pepper. Oil one or two baking dishes large enough to accommodate the
fish in one layer. Lay the fish in the dish and pour on the lemon juice.
Refrigerate for 30 to 60 minutes while you prepare the remaining
ingredients.
2. Preheat the oven to 375 degrees. Heat the oil over
medium heat in a large, heavy skillet and add the onions. Cook, stirring
often, until they have softened and begun to color slightly, 8 to 10
minutes. Add a generous pinch of salt and the garlic and cook, stirring,
until the garlic is fragrant, 30 seconds to a minute. Stir in the
tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half
the parsley and more salt and pepper to taste and bring to a simmer.
Simmer uncovered, stirring often, until the sauce has cooked down a bit
and is very fragrant, about 15 minutes. Remove from the heat and pour
over the fish. Sprinkle on the remaining parsley.
3. Place in the oven and bake until the fish is opaque
and pulls apart easily with a fork, about 30 minutes. Baste the fish
every 10 minutes if it is not submerged in the sauce. Serve hot or warm,
with rice, bulgur, or potatoes.
Source: http://www.nytimes.com/2013/04/02/health/greek-baked-fish-with-tomatoes-and-onions-recipes-for-health.html?_r=0
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