Paleo Fish in Red Sauce
Dive into bold Mediterranean-inspired flavors with this Paleo Fish in Red Sauce recipe, a wholesome dish that transforms tender white fish fillets into a savory masterpiece. Simmered in a vibrant tomato-based sauce enriched with aromatic garlic, onion, sweet red bell pepper, and a fragrant mix of oregano and basil, this gluten-free, dairy-free recipe delivers a perfect balance of freshness and warmth. The addition of fish stock enhances the richness of the dish, while a sprinkle of chopped parsley adds a touch of herbaceous brightness. Ready in just 40 minutes, this nutrient-packed meal is as healthy as it is delicious, making it ideal for weeknight dinners or special occasions. Garnish with fresh lemon wedges for a tangy finish, and serve it as a perfect pairing with roasted vegetables or a simple green salad.
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod or halibut)
- 2 tablespoons olive oil
- 1 piece medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, chopped
- 14 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup fish stock or water
- 0.25 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 piece lemon, sliced into wedges
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped red bell pepper and continue to cook until softened, about 5 minutes.
Pour in the crushed tomatoes and add the tomato paste. Stir to combine.
Add the fish stock or water, along with the chopped parsley, dried oregano, dried basil, sea salt, and black pepper. Stir well.
Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
Gently place the fish fillets into the sauce, spooning some sauce over the top of the fish.
Cover the skillet and let the fish cook in the sauce for 8-10 minutes, or until the fish is cooked through and opaque.
Remove from heat and serve the fish with the red sauce generously ladled over it.
Garnish with fresh lemon wedges and additional chopped parsley if desired.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 33.2 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 431 mg | 33% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4042 mg | 86% | |
*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.
