Poached Fish with Fire-Roasted Tomato Sauce

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 1 garlic clove, minced
• ½ inch piece fresh ginger, peeled and grated
• 1 can (15 ounces) fire-roasted chopped tomatoes, no salt added
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon curry powder (optional)
• 1½ pounds fresh firm white fish (cod, halibut, haddock), cut into 3-inch pieces
• ½ cup chopped fresh parsley, for garnish

Directions

1. Heat the olive oil in a large saucepan over medium-low heat.
2. Sauté the onion until translucent, 5–7 minutes. Add the garlic, ginger, tomatoes (with juices), sea salt, pepper, and curry powder. Simmer for 20 minutes, stirring occasionally.
3. Nestle the fish in the sauce, cover, and cook until opaque (about 8–10 minutes). Be careful not to overcook. The fish will add its own liquid to the dish.
4. Serve sprinkled with fresh parsley.