Fish Poached in a Tomato Wine Sauce (Can Be Made Salt-Free) – a delicious recipe with fish, tomato, water, white wine, lemon, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
Heat briefly and add the basil.
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
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
Remove the fish to a warm platter, turn up the heat and allow the liquuid to cook down for a minute or so.
6
Serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.
7
Place extra sauce on the table for the fish and/or to serve over rice.
94
kcal
Calories
31
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 fish fillets, thawed, 3 ounces tomato paste (may use salt free), ½ cup water, ¾ cup white wine, and more.
Yes, Fish Poached in a Tomato Wine Sauce (Can Be Made Salt-Free) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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