This is currently my favorite fish recipe. We've used it with fresh red & mangrove snapper, flounder, file fish and spanish mackeral.
This was published in "Fish", of the Williams-Sonoma Kitchen Library
ISBN 0-7835-0262-1
2-3 tablespoons olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely minced
1 1/2 lb tomatoes, peeled, seeded & chopped
salt & freshly ground pepper
pinch of sugar (optional)
6 tablespoons chopped fresh Italian parsley
4 tablespoon chopped fresh basil
2 tablespoon chopped fresh thyme
4 flaky white fish fillets, 5-6 ounces each
Preheat oven to 450F. Oil a baking dish in which the fillets will fit in a single layer.
In a sauce pan or high-sided sautee pan over medium heat, warm the olive oil. Add the onions and sautee, stirring, until tender & translucent, for about 10 minutes. Add the garlic and sautee for 1 to 2 minutes. Stir in the tomatoes and cook over low heat until the sauce thickens, about 15 - 20 minutes.
Season to taste with salt & pepper. Taste the sauce, if the tomatoes are too sour add the sugar. Stir in half the parsley, basil and thyme and simmer for 2 minutes.
Place the fish in the prepared dish. Spoon the tomato sauce evenly over the top. Bake until the fish is opaque when tested with a knife, about 8 - 10 minutes.
Remove from the oven & sprinkle with the remain herbs. Serve at once.
This was published in "Fish", of the Williams-Sonoma Kitchen Library
ISBN 0-7835-0262-1
2-3 tablespoons olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely minced
1 1/2 lb tomatoes, peeled, seeded & chopped
salt & freshly ground pepper
pinch of sugar (optional)
6 tablespoons chopped fresh Italian parsley
4 tablespoon chopped fresh basil
2 tablespoon chopped fresh thyme
4 flaky white fish fillets, 5-6 ounces each
Preheat oven to 450F. Oil a baking dish in which the fillets will fit in a single layer.
In a sauce pan or high-sided sautee pan over medium heat, warm the olive oil. Add the onions and sautee, stirring, until tender & translucent, for about 10 minutes. Add the garlic and sautee for 1 to 2 minutes. Stir in the tomatoes and cook over low heat until the sauce thickens, about 15 - 20 minutes.
Season to taste with salt & pepper. Taste the sauce, if the tomatoes are too sour add the sugar. Stir in half the parsley, basil and thyme and simmer for 2 minutes.
Place the fish in the prepared dish. Spoon the tomato sauce evenly over the top. Bake until the fish is opaque when tested with a knife, about 8 - 10 minutes.
Remove from the oven & sprinkle with the remain herbs. Serve at once.