Low Carb Fish in Red Sauce
Elevate your weeknight dinners with this irresistible Low Carb Fish in Red Sauce recipe that combines tender white fish fillets with a bold and vibrant tomato-based sauce. Brimming with the flavors of garlic, onions, red bell pepper, and a medley of herbs like thyme and oregano, this dish delivers a healthy, low-carb option that doesn’t skimp on taste. The fish is gently simmered, ensuring it stays beautifully moist as it absorbs the rich flavors of paprika and cayenne pepper for a subtle kick. A final touch of fresh parsley and zesty lemon juice adds brightness and balance to the dish. Ready in just 40 minutes, this easy-to-make recipe is perfect for those seeking a wholesome, gluten-free meal that pairs delightfully with steamed vegetables or cauliflower rice.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or tilapia)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 14 oz can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable or fish broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 medium lemon, juiced
Instructions
Pat the fish fillets dry with paper towels and season both sides with a pinch of salt and black pepper. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
Add the minced garlic and chopped red bell pepper to the skillet and cook for another 2 minutes until the garlic is fragrant and the pepper starts to soften.
Add the canned diced tomatoes, tomato paste, and vegetable or fish broth to the skillet. Stir well to combine.
Season the mixture with dried thyme, dried oregano, paprika, cayenne pepper, salt, and black pepper. Stir and let the sauce simmer for about 5 minutes to allow the flavors to meld.
Gently place the seasoned fish fillets into the sauce, spooning some of the sauce over the top of the fish.
Cover the skillet with a lid and let the fish simmer in the sauce for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Add the freshly squeezed lemon juice and sprinkle with chopped parsley just before serving.
Serve the fish fillets hot, with the luscious red sauce poured over them.
Nutrition Facts
Calories |
1029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 30.6 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
