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Fish and Vegetables in Tomato Sauce


This recipe requires a few steps, but none are complicated, and the result is a healthy fish dish that can serve as supper during the week (serve alongside brown rice, farro, or any other favorite grain) or a different way to serve gefilte fish if you’re ready to change things up but don’t like a  patchke.  


Prepare the Veggies and Sauce

1. Sauté onions in three tablespoons oil until delicately browned.
2. Add green pepper, parsley root, carrots, celery and zucchini. Cover and simmer for 45 minutes.
3. In a separate saucepan, brown flour in two tablespoons oil.
4. Add tomato sauce, water, sugar, salt and pepper and bring to a boil. Pour sauce over sautéed vegetables. Add peas and carrots and potatoes. Cover and cook on low heat for 30 minutes.

Cook or Bake the Fish

1. Arrange fish slices in a baking pan. Pour vegetables and tomato sauce over fish.
2. Cover with aluminum foil and bake at 350 degrees Fahrenheit for 30 minutes. Uncover and bake for another 30 minutes. Serve warm.
3. Stove-top Directions: Add the fish slices to the pot and cook for 45 minutes over low heat.


Photography and Styling by Baila Rochel Leiner