White Fish Tomato Sauce

This tomato sauce comes out flavorful and rich. It is also very easy to make.

Ingredients

• 2 Seelachs Fillets (about 300g)
• 200g Tomato Paste (about 3/4 cup)
• 4 Roma Tomatoes
• Olive Oil
• Basil
• Oregano
• Garlic Powder

Process

1. In a shallow sauce pan, drizzle olive oil and put on medium heat.
2. Add garlic powder, oregano, and basil. Cook until fragrant (about 30 seconds)
3. Add Seelachs Fillets and cover, cook until ready to flip (about 4 minutes)
4. While the fillets cook, remove core from 4 roma tomatoes and slice in half
5. Flip fillets and add tomatoes. Recover. Cook for about 5 minutes, or long enough to steam the tomatoes such that the skins can be peeled off.
6. Remove skins from tomatoes by pulling off with tongs. Add Tomato paste, about 1/8 cup of water, and salt and pepper to taste.
7. Leave uncovered and simmer until desired consistency is reached.

Other information

Corn is also a good addition to this sauce to add some additional veggies. Add canned or frozen corn after peeling the tomatoes.