This is by far one of the healthiest and most delicious ways to enjoy fish. Butter and dairy-free, this recipe bathes a white fish of your choice with a tomato sauce and fragrant herbs like thyme and bay leaf. It is a perfect Mediterranean dish to prepare for a casual dinner during the week or even the weekend because it’s so fast to make.
- 1 28-oz can whole peeled tomato
- 2 cloves garlic, finely chopped
- 1 finely chopped onion
- 2 branches fresh thyme
- 1/4 cup of black olives, sliced
- 4 pieces of thick white fish, such as sea bass or cod
- 1 bay leaf
- 1/2 cup of olive oil
Separate the whole tomatoes from the juice and chop in a food processor.
2Put a little olive oil in a medium saucepan and sauté the onion until it is very soft. Add the juice of the tomatoes, garlic, bay leaf and thyme, and let it reduce by half.
Add the tomatoes you chopped in your food processor.
Let boil about 30 minutes to achieve a thick consistency.
Preheat the oven on low broil
About 10 minutes before the sauce is ready, cook the fish. To do so, put in an oven-safe pan and drizzle with olive oil, and sprinkle with salt and pepper. Broil on low-temp for 10-15 minutes, or until lightly browned and flaky.
Add the olives to the tomato sauce, remove the thyme twigs and the bay leaf and discard.
Serve the fish fillets bathed in tomato sauce with asparagus or sauteed veggies of your choice. Garnish with sliced black olives.