Prep Time:
15 minutes
Cook Time:
20 minutes
Serving Size:
Ingredients
4 6-8 oz fish fillets, such as tilapia or cod
1 tbsp fresh chopped garlic
¾ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup extra virgin olive oil
6 each plum tomatoes, cut into 1” pieces
12 basil leaves, coarse chopped
1 tbsp chopped fresh oregano (1 tsp dry)
1 tbsp chopped flat leaf parsley
1 ½ cup vegetable or chicken broth
½ cup white wine
salt and pepper
Ingredients
8 6-8 oz fish fillets such as tilapia or cod
2 tbsp fresh chopped garlic
1 1/2 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 cup extra virgin olive oil
12 each plum tomatoes, cut into 1” pieces
24 basil leaves, coarse chopped
2 tbsp chopped fresh oregano (2 tsp dry)
2 tbsp chopped flat leaf parsley
3 cup vegetable or chicken broth
salt and pepper
1 cup white wine
Ingredients
12 6-8 oz fish fillets such as tilapia or cod
3 tbsp fresh chopped garlic
2 1/4 cups diced onion
1 1/2 cups diced celery
1 1/2 cup diced carrot
3/4 cup extra virgin olive oil
18 each plum tomatoes, cut into 1” pieces
36 basil leaves, coarse chopped
3 tbsp chopped fresh oregano (3 tsp dry)
3 tbsp chopped flat leaf parsley
4 1/2 cups vegetable or chicken broth
salt and pepper
1 1/2 cup white wine
Procedures
- PLACE garlic, onions, celery and carrots in food processor. Pulse until coarsely chopped.
- HEAT oil in a large skillet. Add chopped vegetables and sauté until they begin to soften. Add tomatoes. Cook until the tomatoes are fully cooked. Add wine and cook 1 minute more. Add chopped herbs and broth, then bring to a simmer.
- SEASON both sides of fish fillets with salt and pepper and add to simmering sauce. Sauce should barely cover fish. Cook until fish starts to flake and is cooked throughout.
- TRANSFER fish to a shallow bowl and pour sauce over and around fish. Top with a drizzle of extra virgin olive oil and chopped parsley.