Fish Sauce with Lemon, Parsley, & Tomato
Yield
1 servingsPrep
20 minCook
15 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
shallots
finely chopped |
*
|
| ½ | cup |
fish stock
|
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | teaspoon |
thyme
fresh, chopped, or 1/4 teaspoon dried thyme |
*
|
| 1 | teaspoon |
basil
fresh, minced, or 1/2 teaspoon dried basil |
*
|
| 1 | pound |
turbot
cut in chunks, or halibut or whiting filets |
* |
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
|
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 59 | ml |
shallots
finely chopped |
*
|
| 118 | ml |
fish stock
|
|
| 237 | ml |
tomatoes
chopped |
|
| 2.5 | ml |
thyme
fresh, chopped, or 1/4 teaspoon dried thyme |
*
|
| 5 | ml |
basil
fresh, minced, or 1/2 teaspoon dried basil |
*
|
| 453.6 | g |
turbot
cut in chunks, or halibut or whiting filets |
* |
| 5 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
|
|
| 59 | ml |
parsley leaves
fresh, minced |
|
Directions
Heat oil in a large saucepan, then add shallots and sauté, stirring constantly, until wilted.
Add stock, then cook for 1 minute.
Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque.
Add lemon rind, lemon juice, and parsley. Toss with hot pasta.
