Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 6
8 ounces pimientos, cut into 1/4" pieces
3 large tomatoes, cut into 1/4" pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (28-ounce) can tomato purée
2 medium stalks celery, minced
2 garlic cloves, peeled and minced
1/4 cup water
3 tablespoons fresh lemon juice
6 (3-ounce) cod fillets
1 teaspoon white granulated sugar
2 teaspoons fresh thyme leaves
1. In a large saucepan, combine the pimientos, tomatoes, salt, pepper, and tomato purée. Bring to a boil. Add the celery and garlic. Cook for 3 minutes.
2. Stir in the water and lemon juice. Place the fish into the pan without stirring. Baste the fish with the liquid. Sprinkle the sugar on top of the fish but do not stir. Continue basting periodically.
3. When the fish is opaque and cooked through, remove from heat. Top with sauce and sprinkle with thyme to serve.
Per Serving: Calories: 146 | Fat: 1 g | Saturated fat: 0 g | Cholesterol: 39 mg | Sodium: 346 mg | Total carbohydrates: 20 g | Dietary fiber: 5 g | Sugars: 11 g | Protein: 19 g