Fish definitely doesn’t have to be boring and it can still be healthy as well. You should have most of the ingredients in your pantry for this dish already which makes it a great option to whip up after a long day if you didn’t defrost a meal.
This is a great dish to serve with quinoa and asparagus.
- 1½ pounds firm white fish, cut into 4 equal portions
- Salt and freshly ground black pepper
- 4 Tbsp olive oil
- 1 large sweet onion, diced fine
- 1 tsp sweet paprika
- 1 garlic clove, minced
- ¼ cup bread crumbs
- 1 can (14 oz) diced tomatoes
- 1 cup fish stock, chicken stock, or dry white wine
- 1 cup pine nuts, toasted
- ¼ cup chopped fresh flat-leaf parsley
- In a large heavy skillet over medium heat, add 2 tablespoons of olive oil and bring up to a sizzling temperature.
- Salt and pepper the fish and add to the hot skillet; cooking on both sides until lightly browned.
- Remove fish from skillet.
- In same skillet, add the remaining 2 tablespoons of olive oil and onion, cooking onion until just softened.
- Add the paprika, garlic, bread crumbs, tomatoes, and stock and cook, stirring occasionally, until sauce thickens slightly, about 5 or 6 minutes.
- Add browned fish on top of sauce, then ladle some of the sauce over the fish and top with pine nuts.
- Cover skillet and cook over low heat until fish flakes apart and becomes opaque. Garnish with parsley and serve hot.
Photo credit: Kristen Loza
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