Tomato Braised Sablefish

Ingredients:

2 tsp (10 mL) grapeseed or sunflower oil
1 small yellow onion, thinly sliced
1/2 tsp (2 mL) salt
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
1 tsp (5 mL) fennel seeds
1/4 tsp (1 mL) crushed red pepper flakes
1/4 tsp (1 mL) black pepper
19 oz (540 mL) can no-salt-added diced tomatoes
1 1/2 cups (350 mL) no-salt-added chicken or vegetable broth
2 bay leaves
1 cup (250 mL) halved cherry tomatoes
1 Tbsp (15 mL) balsamic vinegar
1 1/2 lbs (750 g) sablefish fillets, skin on
1/3 cup (80 mL) chopped parsleyy

Directions:

1. 1. In large, heavy-bottomed saucepan, heat oil. Add onion and salt; heat for 4 minutes. Add bell peppers and heat until softened. Add garlic and heat for 1 minute. Add thyme, fennel seeds, red pepper flakes, and black pepper; heat for 30 seconds. Place tomatoes, broth, and bay leaves in pan. Bring to a boil, lower heat, and simmer, uncovered, until liquid has reduced slightly, about 10 minutes. Add cherry tomatoes and cook until they soften slightly, about 2 minutes. Stir in balsamic vinegar.
   2. Carefully place fish fillets in pot, skin side up, and spoon some sauce overtop. Cover pan and simmer gently over low heat until fish is cooked through, about 7 minutes.
   3. Divide fish and sauce among serving bowls and garnish with parsley.

Serves: 4

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Each serving contains:

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