Sally's Recipe Of The Week: Braised Fish In A Kicked Up Tomato Sauce


Braised Fish In A Kicked Up Tomato Sauce

Serves 2

Here is what you need:

3 TBS olive oil

2 tsp paprika

1 tsp cumin

1 tsp coriander

1/4 tsp cinnamon

1/4 tsp cayenne (optional)

4 TBS tomato paste

4 cloves garlic, grated

1 five ounce bag of baby spinach (or frozen spinach)

1 1/2 cups of vegetable broth

2 tsp sugar

1 tsp kosher salt

fresh ground black pepper to taste

2 6 to 8 ounce white fish fillets, skinless (cod, cobia, sole, red snapper)

1 tsp of lemon zest, plus a lemon wedge for serving

chopped fresh cilantro or parsley for serving

cooked rice, quinoa or  couscous for serving

Here is what you need to do:

In a small bowl mix your spices, cumin, cinnamon, coriander and cayenne. In a large skillet heat the oil on medium. When oil is shimmering add in the spices and garlic and stir constantly for 30 seconds. You should be able to smell the spices and garlic. Add in the tomato paste, still stirring constantly for a minute. Add in the vegetable broth (if you don't have any you could use water) turn up the heat a little and scrape up any bits on the bottom of the pan. When the broth comes to a simmer add in the salt, sugar, pepper and spinach. Cook until spinach wilts and the sauce starts to thicken. 

Take your fish and nestle it into the sauce, reduce the heat to a simmer. Cover dish and cook the fish for 4 to 5 minutes. It will depend on the thickness of the fish, it should be nice and flaky. 

Serve on top of couscous/rice/quinoa and top with lemon zest and cilantro. Serve with lemon wedge. Let's Eat!!


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