 Serves 4
2 Tablespoons olive oil
½ medium onion, finely diced
¾ cup finely diced carrot
2 garlic cloves, minced
1 cup white wine
1 tablespoon tomato paste
4 cups chicken or vegetable stock
1 cup crushed tomatoes
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme
1 tablespoon grated lemon zest
1 teaspoon grated orange zest
Four 4 or 5 ounce halibut, mahi-mahi, or sea-bass fillets
½ teaspoon kosher salt
1 teaspoon freshly ground pepper 1. Preheat the oven to 375 degrees F
2. In a large saucepan, heat the olive oil over medium-high heat and cook the onion, celery, carrot and garlic for 3 to 4 minutes, or until golden brown. Stir in the wine and tomato paste, bring to a simmer, and cook for 10 to 12 minutes, or until the sauce is reduced by half.
3. Add the stock and crushed tomatoes and simmer the sauce for 30 – 35 minutes, or until reduced to about 3 or 4 cups. Transfer to a glass or ceramic dish, cover to keep warm, and set aside.
4. In a small bowl, mix together the parsley, thyme, lemon zest, and orange zest. Refrigerate until ready to use.
5. Season the fish fillets with salt and pepper. Arrange the fillets on top of the tomato sauce, cover and bake for 20 – 25 minutes, or until the center of the fish is white but not transparent. Serve the fish with some sauce and a sprinkling of the parsley mixture.
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