Fish Poached in a Tomato Wine Sauce (Can Be Made Salt-Free)

1. 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. 2

   Heat briefly and add the basil.

3. 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. 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. 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. 6

   Serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.

7. 7

   Place extra sauce on the table for the fish and/or to serve over rice.

* Per serving · 4 servings · Values may vary.