Fish Filets in Spicy Tomato Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. white fish (cod, tilapia, grouper, etc. Choose your favorite.)
2 T. vegetable oil
1 tsp. whole fennel seeds
1 tsp. black mustard seeds
1 large sweet onion, peeled and chopped finely
2 cloves garlic, peeled and finely chopped
2 tsp. ground cumin
1/4 tsp. turmeric
1/2 tsp. cayenne pepper
6-8 Roma tomatoes, diced - I don't peel the tomatoes. (or 1 - 16 oz. canned no salt diced tomatoes)
1/4 tsp. garam masala
1 tsp. salt
5 oz. baby spinach
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Directions: |
Directions:1. Heat the oil in a saucepan over medium heat. When hot, put in the fennel seeds and mustard seeds. As soon as the mustard seeds begin to pop (within seconds), put in the onions and garlic. Stir and fry the onions until they turn slightly brown.
2. Put in tomatoes, cumin, turmeric, cayenne pepper and salt. Bring tomatoes to a boil, then lower heat and simmer about 15 minutes to reduce the liquid. (If using the canned tomatoes, do not drain the tomatoes.) Stir in garam masala and remove from heat.
3. Preheat oven to 350º.
4. Mound fresh spinach in a 9"x9" inch glass baking dish and microwave 4-5 minutes to completely wilt the spinach. (If you don't like spinach, omit this step.)
5. Wash the fish and dry it with paper towels; place fish over spinach. Put cooked tomato sauce over fish and spinach.
6. Bake, uncovered for 15-20 minutes or until fish is thoroughly cooked. |
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Number Of
Servings: |
Number Of
Servings:Serves 4. |
Personal
Notes: |
Personal
Notes: Great served with Israeli couscous.
If you don't like spinach, you can omit it; simply place fish in a baking dish, cover with sauce and bake.
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