Fish Fillets With Tomato Sauce And Sauteed Potatoes

1. 1

   Season the fish fillets with salt, pepper, and lemon juice.

2. 2

   Place the potatoes in a baking pan covered with water, and season with salt. Bring to boil, lower heat, and simmer until potatoes are cooked.

3. 3

   Heat about 3 tablespoons of liquid Becel in a pan, add the chopped onion, and the bay leaf. Cook over medium heat until the onion begins to brown.

4. 4

   Add the fish, then add the white wine, and the tomato sauce.

5. 5

   Cover, and cook on low heat for 10 to 15 minutes.

6. 6

   When the potatoes are cooked, drain, and put them back in pan where they were cooked.

7. 7

   Drizzle with a little liquid Becel, and saute, shaking the pan occasionally until they brown.

8. 8

   Generously sprinkle the fish with chopped parsley.

9. 9

   Serve with the sauteed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.