Peshkado Kon Ruibarbaro (fish With Rhubarb Sauce)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs rhubarb
• 3 cups water
• 2 tablespoons olive oil
• 1 1/2 lbs ripe tomatoes, peeled, seeded and chopped (or 3 cups chopped, seeded canned plum tomatoes)
• 1 cup dry red wine
• 1 -2 tablespoon honey
• 1 lemon, juice and zest of
• salt & freshly ground black pepper
• 1 pinch ground cinnamon (optional)
• 2 lbs firm fish fillets, such as cod, sea bass, flounder, salmon

Recipe

• 1 to make the rhubarb sauce, clean the rhubarb stalks by pulling off the heavy filaments, much as you would pull strings from celery.
• 2 cut crosswise into 1 1/2-inch pieces. place the pieces in a saucepan and add the water. bring to a boil over high heat, reduce the heat to low, and simmer, uncovered, until the rhubarb has melted into a puree and is tender, 8-10 minutes.
• 3 warm the olive oil in a saute pan over medium heat. add the tomatoes and cook, stirring occasionally, until the tomatoes are reduced to a thick sauce, about 15 minutes. if using canned tomatoes (i did), skip this step and proceed to 4.
• 4 add the wine, 1 tablespoon honey, and the lemon juice and zest, if using, and stir well. add the tomatoes to the rhubarb puree, or vice versa, and mix well. note: i used 2 tablespoons of honey and omitted the lemon juice and zest.
• 5 simmer, uncovered, over low heat until the sauce is thick and rich, about 20 minutes. season with salt, pepper, and the cinnamon, if using. taste and adjust the sweet-and-sour balance, adding a bit more honey if needed. keep warm.
• 6 while the sauce is cooking, preheat the oven to 400 degrees. arrange the fish fillets in a single layer in a baking dish. spoon some of the sauce over them, covering them completely. cover and bake until the fish tests done when the point of a knife is inserted into the thickest part, about 15 minutes.
• 7 transfer the fillets to a platter and spoon the rest of the warm sauce over them. serve at once. i recommend a side of pasta, brown rice or gnocchi to soak up the extra sauce!