For best flavor, make this dish a day ahead to allow the flavors to fully develop in the refrigerator. If you don't have pimientos on hand, you can substitute roasted red bell peppers, peeled and chopped. Feel free to use other types of white fish, such as haddock, hake, or snapper. Adjust the amount of lemon juice to your preference. This dish can be served as an appetizer or a light main course, alongside crusty bread or a simple salad.
Fish in a Red Sauce
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS16
A vibrant and refreshing Sephardic-inspired dish, perfect for a light meal or a sophisticated appetizer, especially delightful when served chilled. The bright red sauce, bursting with fresh vegetables and herbs, beautifully complements the delicate cod fillets.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol37 mg
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Fiber5 g
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Protein19 g
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Saturated Fat1 g
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Sodium595 mg
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Sugar11 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. (2 minutes)
02
StepAdd the minced parsley and chopped pimientos. Season with salt and pepper. Cook, stirring occasionally, until fragrant, about 3-5 minutes. (5 minutes)
03
StepStir in the crushed tomato puree and fresh tomatoes. Bring the mixture to a simmer. (3 minutes)
04
StepAdd the sliced carrots, celery, and minced garlic. Continue to simmer, stirring occasionally, until the carrots are tender-crisp, about 8-10 minutes. (10 minutes)
05
StepStir in 1/4 cup of water and 2 tablespoons of fresh lemon juice. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, add a little more water to reach your desired consistency. (2 minutes)
06
StepGently place the cod fillets into the pan, nestling them into the sauce. Do not stir, to avoid breaking the fish. Spoon some of the sauce over the top of each fillet. (2 minutes)
07
StepSprinkle the sugar evenly over the fish and sauce. Cover the pan and reduce the heat to low. Simmer gently until the fish is cooked through and flakes easily with a fork, about 6-8 minutes, depending on the thickness of the fillets. (8 minutes)
08
StepRemove the pan from the heat and let the dish cool completely at room temperature. (30 minutes)
09
StepStir in the remaining 1 tablespoon of fresh lemon juice. Transfer the fish and sauce to a serving dish. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the dish to chill thoroughly. (120 minutes)
10
StepServe cold, garnished with fresh parsley, if desired.
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RECIPE REVIEWS
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Timmothy Goyette
Jun 24, 2025The fish came out perfectly tender using this method. I will definitely make this again.
Vance Crooks
Jun 18, 2025Simple to make and absolutely delicious, a new family favorite!
Minnie Littel
Jun 12, 2025I added a little bit of smoked paprika to the sauce and it gave it a wonderful depth of flavor.
Blair Dubuque
Jun 3, 2025I used canned diced tomatoes instead of fresh and it worked out great. This recipe is very forgiving.
Chad Marquardt
May 30, 2025This is a healthy and flavorful way to enjoy fish. Thank you for sharing this recipe!
Sigurd Schuppe
May 26, 2025I made this for Passover and it was a huge hit! Everyone loved the combination of flavors.
Leonard Murphy
May 26, 2025This recipe is fantastic! The flavors are so bright and refreshing, perfect for a summer lunch.
Thad Rippin
May 15, 2025Don't skip the chilling step! It really makes a difference in the overall taste.