Fish Poached In A Tomato Wine Sauce (can Be Made Salt-free)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 4 fish fillets, thawed
• 3 ounces tomato paste (may use salt free)
• 1/2 cup water
• 3/4 cup wine
• 1/2 lemon, juice of
• 3 tablespoons fresh basil (1t if using dried)
• fresh ground black pepper
• 1 sprig fresh parsley (to garnish)

Recipe

• 1 whisk together tomato paste, water, wine and lemon juice and pour into a skillet large enough to accomodate the fish filets lying flat.
• 2 heat briefly and add the basil.
• 3 place the fish on the bottom of the skillet so that they are partially covered by the liquid and sprinkle evenly with the pepper.
• 4 when the liquid starts to simmer, turn down the heat, cover and cook until the fish is cooked through (usually 10 minutes for fish filets, but only a few minutes for shrimp or scallops).
• 5 remove the fish to a warm platter, turn up the heat and allow the liquuid to cook down for a minute or so.
• 6 serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.
• 7 place extra sauce on the table for the fish and/or to serve over rice.