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2 Tbsp. olive oil, extra virgin preferred

1 large rib of celery, chopped

1/3 cup chopped onion

3 large garlic cloves, crushed or minced

10-12 oz. Italian plum (Roma) tomatoes, chopped

1 small carrot, thinly sliced

1 small dried bay leaf

1/4 tsp. pepper

1/8 tsp. (heaping) ground cinnamon

1/8 tsp. salt

4 thin, mild fish fillets, such as sole, cod or tilapia (about 4 ounces each), rinsed, patted dry

1 1/2-2 Tbsp. fresh lemon juice chopped fresh parsley, optional

In a large skillet, heat the oil over medium heat, swirling to coat the bottom.

Cook the celery, onion, and garlic for about 2 minutes, stirring constantly, adjusting the heat if necessary so the mixture doesn’t brown. Stir in the tomatoes, carrot, bay leaf, pepper cinnamon, and salt. Cook for 5 minutes.

Make 4 depressions in the tomato mixture. Place the fish in the depressions. Spoon the tomato mixture over the fish to cover. Cook for 3 to 5 minutes, or until the fish is almost done (there should be just a little resistance when you try to flake the fish with a fork). Remove from the heat.

Drizzle the fish with the lemon juice. Let stand covered, for about 5 minutes so the fish finishes cooking and the flavors blend. Discard the bay leaf. Garnish with the parsley.

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