Ingredients
The following ingredients have 4 Servings
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 large onion
- finely chopped
- 4 large garlic
- chopped
- Salt and pepper
- 2 tablespoons sun-dried tomato paste
- 1 teaspoon sugar
- 1 small cinnamon stick
- 1 bay leaf
- 1 teaspoon (1/3 palmful) dried oregano or marjoram
- 1 1/2 teaspoons (half a palmful) paprika or pimentón
- smoked sweet paprika
- 1 cup white wine
- 1 28-ounce can diced or chunky crushed tomatoes
- 2 pounds halibut
- cod or black cod or boneless
- skinless chicken breasts
- 1 lemon
- EVOO – Extra Virgin Olive Oil
- for drizzling
- Salt and pepper
- 1/2 cup flat-leaf parsley
Instruction
- Preheat oven to 400°F
- For the sauce, heat EVOO in a deep skillet or saucepot over medium heat
- Add onions and garlic, and season with salt and pepper
- Cook to soften, 10 minutes
- Add tomato paste, sugar, cinnamon stick, bay leaf and spices
- Stir, add wine and reduce by half
- Add tomatoes and simmer 15 minutes
- Discard bay and cinnamon
- Arrange fish or chicken in a shallow baking pan or casserole and dress with lemon juice, EVOO, salt and pepper
- Cover fish or chicken with sauce and parsley, and bake 15-18 minutes for fish until opaque or 25-30 minutes for chicken
