FISH FILLETS WITH FRESH TOMATOES
Ingredients
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2 Tbsp. olive oil, extra virgin preferred
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1 large rib of celery, chopped
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1/3 cup chopped onion
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3 large garlic cloves, crushed or minced
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10-12 oz. Italian plum (Roma) tomatoes, chopped
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1 small carrot, thinly sliced
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1 small dried bay leaf
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1/4 tsp. pepper
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1/8 tsp. (heaping) ground cinnamon
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1/8 tsp. salt
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4 thin, mild fish fillets, such as sole, cod or tilapia (about 4 ounces each), rinsed, patted dry
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1 1/2-2 Tbsp. fresh lemon juice chopped fresh parsley, optional
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In a large skillet, heat the oil over medium heat, swirling to coat the bottom.
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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.
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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.
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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.