Fish in Tomato Cream Sauce
This works well for a light fish such as trout. I used Trader Joe's Tilapia, which you can find in the frozen seafood section. The sauce thickens up a little thanks to the tomato paste, but if you want it even thicker, you might add about a tablespoon of flour to the onions and garlic before you add the milk and tomato paste.
The meal at right consists of fish in tomato cream sauce (top), potatoes au gratin and peas.
You could serve the fish with sauce over rice if you wanted, though eating it on its own, with a couple of side dishes, works well also.
Ingredients:
2-3 T. olive oil or butter
1/2 large or whole medium onion, minced
1 or 2 cloves of garlic, minced
1 c. milk
1/2 6 oz. can tomato paste (unless you think you won't use the other half for anything else, in which case just stick it all in)
1/2 t. paprika
1/2 t. pepper
1 t. salt
1 c. broth (or 1 c. water with 1 bouillon cube)
2 fillets of a light fish
Directions:
Mince the onion and garlic and sautee in oil until soft. If you want a thicker sauce, add a bit of flour once onions are soft. Add all the rest of the ingredients, except the fish, and simmer for about 5 minutes. Add the fish and let simmer (on medium or medium-low) another 20 minutes until the fish is flaky (falls apart easily).