Poached Fish with Roasted Tomato Sauce

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Servings: 4

INGREDIENTS:

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1 medium yellow onion,

1 chopped garlic clove,

1/2 minced inch piece fresh ginger, peeled and grated

1 can (15 ounces) roasted chopped tomatoes, no added salt

1/2 teaspoon Himalayan pink salt

2 tablespoons extra virgin olive oil

1/4 teaspoon black pepper

1/2 teaspoon curry powder (optional)

1/2 teaspoon rosemary (optional)

1 1/2 pounds fresh white fish (cod, halibut, haddock), cut into 2-inch pieces

1/2 cup chopped fresh parsley, for garnish

1 lemon, sliced for garnish (optional)

DIRECTIONS:

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1. Heat the olive oil in a large saucepan over medium-low heat.

2. Sauté the onion until soft and translucent, 5–7 minutes.

3. Add the garlic, ginger, tomatoes (with juices), Himalayan pink salt, pepper, and curry powder. Simmer for 20 minutes, stirring occasionally.

4. Place the fish in the sauce, cook covered for about 8–10 minutes. Be careful not to overcook. The fish will add its own liquid to the dish.

5. Serve sprinkled with fresh parsley and freshly squeezed lemon.

This fish entrée can be served over a bed of lightly sautéed kale or your greens of choice.